📖 Instructions

1. First, prepare the mango: Peel the mango and cut the flesh away from the pit. Dice the mango into small, even pieces, about 1/4-inch in size. Place the diced mango in a mixing bowl. This is one of my favourite parts cause the mango is so ripe
2. Next, prep the fish: Ensure the fish is very fresh and sushi-grade. Dice the fish into pieces roughly the same size as the mango. Add the fish to the bowl with the mango. Remember safety is always the number one thing.
3. Now, the aromatics: Finely dice the red onion and jalapeño. If you prefer a milder flavor, remove the seeds and membranes from the jalapeño before dicing. Mince the fresh cilantro. Add these ingredients to the bowl with the mango and fish.
4. Juice the citrus: Juice the limes, ensuring to remove any seeds. Pour the fresh lime juice over the mixture in the bowl. The lime juice will begin to 'cook' the fish, so make sure the fish is fully submerged. Always make sure you take your time and do it right.
5. Add the coconut milk: Pour the coconut milk into the bowl. Gently stir all the ingredients together to combine, being careful not to mash the fish or mango. It's very important to consider other people's allergies.
6. Season and chill: Season the ceviche with salt and pepper to taste. Give it a good stir. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and the fish to 'cook' properly.
7. Final touches: Just before serving, dice the avocado and gently fold it into the ceviche. Be gentle to avoid mashing the avocado. Check the seasoning one last time and adjust as needed. I learned this little trick from my grandma.
8. Serve and enjoy: Spoon the ceviche into serving dishes or bowls. Garnish with extra cilantro or a lime wedge, if desired. Serve immediately and enjoy the refreshing flavors of the tropics!