Tropical Mango Ceviche

Last summer I visited a restaurant in Washington, DC called Oyamel. It's owned by Chef Jose Andres, and I highly, highly recommend you check it out. While I was there, I had the table-side guacamole, Tamal Verde, and Ceviche con Citricos. Lord, everything was so freaking good. I had never tried Ceviche before, but I realized I've been missing out. It was DELICIOUS!! I loved the hint of spice from the habanero. And, the juiciness of the pineapple. It was so good that I went searching for a similar recipe. I came across this one from Rick Bayless, and I decided to give it a try tonight. Wow! It's pretty damn good. Maybe not Oyamel quality, but certainly close. The recipe doesn't call for pineapple, but I added some to it, anyway. I'm glad I did. I love the hint of sweetness and juiciness that pineapple gives when you bite into it. I halved the recipe, and I still have plenty for lunch tomorrow! If you like Ceviche then you should definitely give this recipe a try! You won't be disappointed!!

Ingredients:
1pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, mahi mahi, or bass all work well), cut into ½ inch cubes
1/2cup fresh lime juice
1/2cup fresh orange juice
1small red onion, sliced very thin
1fresh habanero, stemmed and seeds removed, finely diced
2cups (about 12 ounces) cubed mango (we love the honey manila mangos that come from Mexico, usually starting in mid March)

1 cup pineapple (optional)1smallavocado, pitted, flesh scooped from the skin, diced
About 1/3cup chopped cilantro, plus more whole leaves for garnish

Take out a glass bowl and add the lime and orange juice. Add the chopped habanero and chopped fish. I used Chilean Sea Bass from Whole Foods. Cover and place in the fridge. If you like your fish medium-rare then let it sit for 30 minutes to an hour. If you want the fish fully cooked then let sit for 3-4 hours. Once the fish has finished cooking you can either keep the juices and add in the mangoes, pineapples, avocado, and onions. Or, you can drain the juice for a drier ceviche. Garnish with the cilantro, and serve by itself or with tortilla chips. Enjoy!