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Mango “Ceviche”

July 15, 2013 by Jennifer Che 4 Comments

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Wow, is it hot or what?

We are experiencing a crazy, muggy, very humid heat wave here in Boston. It’s been tough walking my normal 20-minute walk to work. By the time I arrive, I feel like I already need a shower and another change of clothing.

It’s days like this that I really don’t feel like turning on the stove, oven, or anything that could generate more heat. I crave something refreshing and cool, full of seasonal summer ingredients.

Thankfully, summer is blessed with an abundance of fresh produce. I’m reminded of my trip to Thailand not too long along (another very hot place!), where I took cooking classes and learned so much about the glorious variety of herbs, fruits, and vegetables available there.
Thailand fresh produce market
Fresh produce market in Bangkok, Thailand

Just a couple weeks ago, P.F. Chang’s asked me if I would be interested in designing an Asian-inspired dish based on summer ingredients featured in their new Summer Seasonal Menu. They are currently hosting a Flavors of Summer Sweepstake Pinterest contest where contestants can pin their favorite ingredients from the summer ingredients list for chances to win P.F. Chang’s gift cards.

This list of summer ingredients most certainly makes me think of Thailand, especially ingredients like the green papaya, which I used to make Som Tam in Thailand; or fresh cilantro, Thai basil, and bean sprouts, which is often served with Pad Thai or other local dishes on the street.
_DSC1236.jpg
Bean sprouts, lime wedges, and herbs from the most famous pad Thai restaurant in Bangkok

Inspired by my trip to Thailand as well as a meal I recently enjoyed, I decided to make a refreshing Mango Ceviche dressed with lime juice and topped with kaffir lime leaves, shallots, habanero peppers, and crispy pancetta.
_DSC2168
Ceviche is usually a term reserved for seafood that’s been marinated in citrus and seasoned with hot peppers. It’s common in Central and South America. You often see white fish, shrimp, or scallops being prepared this way. Often the seafood is further tossed with onions and fresh herbs, like cilantro.
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This dish is a playful take on that concept, since it’s the mango that’s being dressed with lime juice, shallots, and hot peppers.  However, the texture of the ripe mango is similar to that of raw fish, so even though it’s technically not ceviche, it very much embodies the spirit of a ceviche.
_X1C6053.jpg
Thinly slice mango into slices roughly the size of a piece of sashimi. It’s best to choose a really soft, ripe, and very sweet mango.
Mango + Lime
Squeeze lime juice over the entire plate of mango slices.
_DSC2091.jpgTope the citrus-marinated mango slices with finely chopped shallots, finely chopped habanero peppers, and thin snippets of kaffir lime leaves. You can also use other herbs such as cilantro if you can’t access the kaffir lime leaves. If you want an additional crunch, consider adding thinly sliced radishes, or even jicama. It’s really quite flexible.
_X1C6052.jpg
If you can’t handle the heat of a habanero, you can instead substitute them with something milder (such as jalapenos), or something not spicy at all, such as a bell pepper.
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A delicious addition is crispy pancetta on top, which I think totally makes the dish.

Crumble the crispy pancetta pieces and throw them on top.

Serve!

Absolutely perfect on a hot, summer day.
mango ceviche with habanero, kaffir limes, pancetta
And I managed to use several of the ingredients on the summer menu ingredients list!
PFChangIngredients2

Mango Ceviche
serves 2

2 ripe mangos
1-2 kaffir lime leaves (or a few cilantro leaves)
juice of 1/2 lime
shallots, minced
peppers, minced or thinly sliced (habaneros, jalapenos, or just red bell peppers)
pancetta (1-2 sliced, cooked until crispy and crushed)

This is one of those recipes that you really almost don’t need to measure, since the ratios are sort of up to you. Use your visual judgment as you probably won’t go wrong.

Using a sharp knife, remove the skin of the mango. Using either a peeler or a sharp knife, carefully “shave” off thin pieces of mango about the size of a slice of sashimi sushi. Arrange the mango slices so that they fill up a layer on the plate. Squeeze the juice of 1/2 a lime over the mango slices. Top with finely minced shallots, thinly sliced kaffir lime leaves (or cilantro), finely minced peppers (habanero, jalapeno, bell), and crispy pancetta.

Enjoy!
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Disclaimer: This post was sponsored by P.F. Chang’s. The recipe and all opinions are my own.

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Appetizer, Recipe, Salad, Sponsored, Vegetables, Vegetarian

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Comments

  1. Liren Baker says

    July 15, 2013 at 5:00 pm

    GORGEOUS and definitely perfect for these hot summer days!

    Reply
  2. Betty Ann @Mango_Queen says

    July 17, 2013 at 3:48 pm

    Great photos and wonderful of you to share insights of your Bangkok trip! I couldn’t pass up staring at another mango recipe. I love mangoes and will eat them all year if I could. Thanks for sharing the recipe. Stay cool 🙂

    Reply
  3. Jennifer Che says

    July 17, 2013 at 4:32 pm

    Thanks Liren! Is it really hot where you are right now? We are sweltering here in Boston!

    Reply
  4. Jennifer Che says

    July 17, 2013 at 4:33 pm

    Yes, I think mangoes are one of my favorite fruits in the world. Thanks for your comment. 🙂

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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