YIELD: 12 servings (appetizer or small plate)
8 (6 oz.) skinless tilapia fillets, cut into small cubes
2 cups fresh orange juice
1 cup fresh lemon juice
1 cup fresh lime juice
½ cup soy sauce
1 cup rice vinegar
2 large red onions, halved and sliced thinly
4 ripe mangos, peeled, seeded and diced ⅜"
4 jalapeno peppers, chopped finely
1 cup fresh cilantro leaves
tortilla chips, as needed
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Mix tilapia with citrus juices. Cover and refrigerate for at least 20 minutes or up to 1 hour. Drain and discard citrus juices. Pat tilapia with paper towel and store, covered and refrigerated.
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Just before service, stir with remaining ingredients to coat and serve at once with tortilla chips.
Photo and recipe: National Mango Board
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