Spicy Mango-Lime Ceviche Bites with Jicama Crisps

Instructions

1. 1

   Dice the white fish into 1/2-inch cubes. Place in a non-reactive mixing bowl. (1 minute)

   ~1 min
2. 2

   Peel and finely dice the mango. Add to the bowl with the fish. (3 minutes)

   ~3 min
3. 3

   Finely dice the red onion and mince the jalapeno pepper (remove seeds for less heat). Add to the bowl. (3 minutes)

   ~3 min
4. 4

   Chop the fresh cilantro and add it to the bowl. (1 minute)

   ~1 min
5. 5

   Pour the fresh lime juice over the fish and fruit mixture. Season with salt and black pepper. Stir gently to combine. (2 minutes)

   ~2 min
6. 6

   Cover the bowl and refrigerate for at least 30 minutes to allow the fish to 'cook' in the lime juice and the flavors to meld. (30 minutes)

   ~30 min
7. 7

   While the ceviche is chilling, peel the jicama. Using a mandoline slicer or a sharp knife, slice the jicama into very thin rounds, about 1/16-inch thick. (5 minutes)

   ~5 min
8. 8

   Just before serving, drain off any excess liquid from the ceviche. Spoon a small amount of the ceviche mixture onto each jicama crisp. (3 minutes)

   ~3 min