Mango Ceviche with Zambos Ceviche

Zambos Ceviche
20 minutes of preparation plus 8 hours of rest


  • 1 pound of tilapia fish fillet in pieces
  • 2 cups of mango in pieces
  • 1 cup of tomato in pieces
  • 1 cup of purple onion chopped
  • 1 cup of cilantro chopped
  • 1 cup of lemon juice
  • 1 cup of water
  • Season to taste
  • 1 family bag Zambos Ceviche


  • In a bowl mix all the ingredients. Reserve and store in the refrigerator for at least 8 hours. Then serve it accompanied by the Zambos Ceviche.
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