👉Get the recipe.. 3. Mango ceviche. Sweet, juicy mango takes the spotlight here, balancing lime, chile, and salt in every spoonful. It’s refreshing, unexpected, and totally addictive.

Ceviche requires at least one hour of "cook" time, but once the acid is finished doing its job, feel free to top with garnishes that please your palate, like tomato, onion or radish.

Los Plebes started as a food truck blending the raw, seafood-heavy cuisine of north Sinaloa and the cooked-meat-based cuisine ...

½ pound rock shrimp or other fresh shrimp, peeled, deveined and cut into bite-size pieces; ½ pound of fresh white fish such as bass or haddock, squid or scallops, cut into bite-size pieces ...

Scoop it up with a crisp corn tostada or tortilla chips. Ready in 15 minutes, this dish of shrimp and firm white fish brightened with mango and chiles ‘cooks’ in a marinade of lime juice ...

Alberto Foncerrada, a diplomat at the Embassy of Mexico, shares his recipe for cevichango on D is for Dinner this week. D is for Dinner is a segment on CBC Radio's All in A Day hosted by Alan Neal.