Blackened redfish, redfish on the half shell, shrimp-stuffed redfish, and deep-fried redfish are just some of the more common recipes found in Louisiana kitchens using one of the state’s preferred inshore catches. All are great ways to cook redfish; however, you are missing out if you haven’t used it to make ceviche, yet.
Ceviche is a South American dish prepared by cooking with acidic juice rather than heat. There are multiple varieties dependent on country and geographic region. It made its debut in Florida during the late 1980s and exploded in popularity from there.
The ingredients for redfish mango ceviche are similar to those for mango salsa. It can be prepared as an appetizer or a main dish and is perfect for summer. It’s relatively simple to make, just make sure you have fresh ingredients on hand.
2 pounds of redfish (cut into ½-inch pieces)
2 ripe mangos (peeled and diced)
1 red onion (diced)
1 cup mini sweet peppers (diced)
4 tbsp cilantro (finely chopped)
1 cup of Lime Juice (freshly squeezed)
½ cup of orange juice (freshly squeezed)
1½ tsp of black pepper
1 tsp sea salt
Combine the redfish pieces, black pepper, sea salt, and the lime juice into a bowl. Make sure that the lime juice completely covers the fish. Cover and place in the refrigerator for twenty minutes or until the redfish pieces become opaque.
Mix the orange juice in after the fish is “cooked.”
Add the mangos, red onions, sweet peppers and cilantro.
Serve with avocado, chips or tostones.