Mango Corvina Ceviche
Chef Frederic Delaire of Tamara — Miami Beach, FL
Adapted by
June 2007

Yield: 3 Servings


  • 1 pound corvina filet (mahi-mahi can substitute), ¼-inch dice
  • 1 red pepper, fine dice
  • 1 green pepper, fine dice
  • 1 yellow pepper, fine dice
  • 1 bunch cilantro, chopped
  • ¼ bunch Italian parsley, chopped
  • 1 mango, fine dice
  • Salt and pepper
  • 4 lemons, juiced
  • 12 limes, juiced
  • 1 orange, juiced
  • ½ cup mango juice


For the Ceviche:
In a bowl, combine corvina, red, green and yellow peppers, cilantro, Italian parsley and mango and season with salt and pepper. Add the lemon, lime, orange and mango juices and mix thoroughly, making sure the liquid covers all ingredients entirely. Refrigerate for 6 hours. Serve chilled in a frosted martini glass.


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