Ceviche Dorade Mangue Recipe

There’s nothing quite like whipping up a vibrant dorade ceviche with mango to transport me straight to a tropical paradise, even if I’m just in my kitchen wearing my comfiest slippers. 🌴✨

Mango Dorade Ceviche combines the tender, succulent cubes of dorade with the juicy sweetness of ripe mango, a South American staple. The ceviche is bathed in refreshing lime juice, with the fine balance of the flavorings—red onion and chili, both of which could easily overwhelm, but which don’t—allowing the subtle flavor of the fish to shine through.

In the hands of chef Christopher DeLuca at comma, the ceviche is given the extra umami touch of cilantro. This dish is not only refreshing but packed with vitamin C and healthy omega-3s.

Ceviche Dorade Mangue Recipe Ingredients

• Dorade (Sea Bream): Rich in protein and omega-3 fatty acids, supports heart health.
• Mango: Adds natural sweetness, rich in vitamins A and C, boosts immunity.
• Red Onion: Provides antioxidants and fiber, adds tangy flavor.
• Red Chili: Offers a spicy kick, contains capsaicin, aids in metabolism.
• Lime Juice: Adds acidic brightness, high in vitamin C, enhances flavor.
• Cilantro: Fresh herbaceous taste, contains antioxidants, aids digestion.
• Olive Oil: Heart-healthy monounsaturated fats, enhances texture and flavor.

Ceviche Dorade Mangue Recipe Ingredient Quantities

• 2 fillets of dorade (sea bream), skin removed and cut into small cubes
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 red chili, seeds removed and finely chopped
• Juice of 4 limes
• 2 tablespoons fresh cilantro, chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon olive oil

How to Make this Ceviche Dorade Mangue Recipe

1. In a big glass or ceramic bowl, mix the dorade cubes and lime juice, making sure the fish is thoroughly underwater. Seal and chill for 30 to 60 minutes, letting the fish take a bath in lime juice. During this time, the dorade transitions from raw to

2. As the fish marinates, ready the mango by removing its skin and slicing it into small, uniform cubes. Set it aside.

3. Chop the red onion and red chili very finely, taking care to remove the seeds from the chili to keep the dish from becoming too spicy.

4. After the fish has “cooked” in the lime juice, drain some of the excess juice, but leave enough to keep the ceviche moist.

5. Chop the red onion, red chili, and mango, and then add them to the fish. Add cilantro, and mix gently to combine.

6. Make the mixture salty and peppy with freshly ground black pepper to suit your taste.

7. Scatter olive oil over the ceviche and very gently toss to coat.

8. Check the flavor and season as necessary. If it’s not tasting right, you might need more lime juice or salt. If you use these ingredients to adjust the flavor, make sure to add them in slowly and taste as you go. You want to end up with a balanced sauce.

9. Let the ceviche sit in the refrigerator for another 10 minutes to let the flavors blend.

10. Chill well before serving, if extra cilantro is desired, use it here to garnish your dish. Then serve this unbelievably refreshing dish as a starter or light main course.

Ceviche Dorade Mangue Recipe Equipment Needed

1. Large glass or ceramic bowl
2. Knife
3. Cutting board
4. Citrus juicer or squeezer
5. Spoon or spatula for mixing
6. Measuring spoons
7. Fine mesh strainer or colander (optional for draining excess lime juice)
8. Refrigerator

FAQ

• Can I use a different type of fish?Certainly! You can use other kinds of white fish, such as halibut or tilapia, in place of dorade.
• How long should I marinate the fish?Soak the fish in lime juice for around 15-20 minutes to guarantee that it is completely “cooked” by the citrus.
• Is it necessary to remove the chili seeds?Reducing the heat means getting rid of the seeds. If you like things on the hot side, feel free to add some seeds back in.
• Can I prepare this dish in advance?You can savor this salad direct from the refrigerator, but the ingredients are best when prepped ahead of time. They can be prepped even a day in advance. This is essentially the same as a chopped salad. Just be sure to chop everything to a similar size so each bite is consistent. Here’s what you’ll need:

  1 cup (about 6 ounces) fresh green beans, trimmed and chopped
  1 large carrot, peeled and chopped
  1 medium zucchini, chopped
  1 medium yellow squash, chopped
  1 medium cucumber, peeled, seeded, and chopped
  1 large tomato, cored and chopped
  4 ounces (about 1 cup) crumbled feta cheese
  1 cup homemade or store-bought croutons

  The last item is optional, but when I make a salad like this, I often have some croutons around because the husband likes them. If you don’t use croutons, just up the cheese factor. Also, speaking of cheese…

• What can I serve with ceviche dorade mangue?It is superb with tortilla chips, on tostadas, or accompanied by slices of avocado.
• What if I don’t like cilantro?Fresh parsley can take the place of cilantro. Omit cilantro if you dislike it.

Ceviche Dorade Mangue Recipe Substitutions and Variations

• For the dorade (sea bream), you can substitute with tilapia or halibut.
• The mango can be swapped with ripe papaya or pineapple for a different tropical sweetness.
• If you’re out of red onion, you could use shallots or sweet white onion instead.
• Replace the red chili with jalapeño or serrano pepper for a similar heat profile.
• For a citrus alternative, use lemon or grapefruit juice in place of lime juice.

Pro Tips

1. Use only the freshest fish you can find for ceviche. The quality of the dorade will significantly affect the final taste and texture of the dish.

2. Make sure to cut the fish and mango into uniform cubes to ensure even marination and a pleasant texture when eating.

3. Handle the chili carefully, and adjust the amount based on your spice preference. For a milder ceviche, you can use less chili or substitute with a milder pepper.

4. When chopping the red onion, rinse it under cold water after chopping to remove some of its harsh bite, which will make it more pleasant in the ceviche.

5. Let the ceviche rest at room temperature for a few minutes after taking it out of the refrigerator and before serving. This ensures the flavors are at their peak and not muted by excessive cold.