Name: Mahi Mahi Mango Ceviche Tacos
Ingredients: 2 Mahi Mahi filets, diced; 1 red bell pepper, diced; 1 jalapeño, minced (remove seeds and rib for less heat, your choice); 1/4 white onion, minced; 1 mango, diced; 1/2 avocado, diced; 1 garlic clove, minced; zest of 1 lime; 1/4 – 1/3 cup lime juice (enough to cover all the ingredients completely); 2 tablespoons lemon juice; 3 tablespoons cilantro, minced; 1 tablespoon olive oil; healthy pinch of salt; pinch of freshly ground pink peppercorns (I prefer pink instead of black, but you could use black pepper); siete tortillas

Mahi Mahi Mango Ceviche Tacos

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5 from 3 reviews

Yield: 3-4 1x

Ingredients

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2 Mahi Mahi filets, diced
1 red bell pepper, diced
1 jalapeño, minced (remove seeds and rib for less heat, your choice)
1/4 white onion, minced
1 mango, diced
1/2 avocado, diced
1 garlic clove, minced
zest of 1 lime
1/4 – 1/3 cup lime juice (enough to cover all the ingredients completely)
2 tablespoons lemon juice
3 tablespoons cilantro, minced
1 tablespoon olive oil
healthy pinch of salt
pinch of freshly ground pink peppercorns (I prefer pink instead of black, but you could use black pepper)
siete tortillas

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Instructions

Place all ingredients in a non-reactive bowl and mix well to combine. Cover and store in the fridge for at least 10 minutes or for up to 3 hours. The longer it sits, the better it will taste!
Serve in tortillas or with plantain chips on the side! You can use a slotted spoon to remove some of the excess liquid, if you prefer. I just like having all the liquid to drink up after!

Find it online: https://paleomg.com/mahi-mahi-mango-ceviche-tacos/