After Conchas Borrachas, Drunken Scallops from Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014) by Martin Morales, here's a more sober recipe.

CEVICHE DE MANGO
MANGO CEVICHE

It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summersalads and is best made when mangoes are perfectly ripe.

SERVES 4

1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped

Put the red onion in iced water for 10 minutes while you prepare the other ingredients.

Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour.

Add the chile, then drain the onion and add it along with the cilantro leaves.

Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.

Serve in individual large glasses or bowls.

(* “Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales -Ten Speed Press, © 2014- Photo credit: Paul Winch-Furness)