Cevichango: Ceviche with mango

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.

Foncerrada has worked as a government official most of his life but he also had a little restaurant in Mexico City for three years called La Resaca.

As a preview for Fiesta Mexicana being held on Sparks Street this weekend, Foncerrada is cooking up his recipe for ceviche featuring one his favourite Mexican fruits, mangoes.

Cevichango

• 1 mango (Manila; the greener the better).
• 2 lbs tilapia.
• 5 limes (or lemons).
• 1 tbsp cilantro.
• 1 avocado.
• Tostadas (hard shell tortillas).
• 5 tbsp mayonnaise.
• tsp chipotle sauce.
• tsp sea salt.
• Dash chili powder.
• 1/3 cup chopped red or white onion.

Directions

1. Cut tilapia into 1-inch cubes and marinate in lime juice (make sure lime juice is evenly distributed in dish, as it is this concentration of lime juice that will "cook" the fish).
2. Add sea salt and chopped onion to the mixture and stir by hand.
3. Leave in a closed container in the refrigerator for approximately 3-4 hours, stirring every hour or so.
4. Cut mango into 1/2-inch cubes, chop cilantro until fine and cut avocado into thin slices and set them all aside.
5. In a small dish add mayonnaise. Pour the chipotle sauce into it and stir until well blended.
6. When marination is complete, remove the tilapia from the fridge and add the fresh mango pieces and cilantro. Stir well.
7. Spread mayonnaise on the tostadas and follow with the fish mixture (ceviche).
8. Finish by adding the slices of avocado on top, sprinkle with chili powder and voila!