Asian Inspired Ceviche

I made this Asian inspired ceviche for a friend’s health and wellness party recently. In it, sweet and tangy mangoes combine with crunchy jicama in the ginger infused orange and lime juices. It’s an explosion of flavors – yum! Check out the video for a how-to tutorial and lots more info including some cool nutrition facts.

Ceviche Ingredients
2 mangoes, diced
1 pound of jicama, diced
2 inch segment of Daikon Radish, diced
3 red radishes, diced
zest from 1 lime
6 green onions, thinly sliced
1/4 – 1/2 cup ginger, minced (I used 1/2 cup – see video)
2 -3 shishito peppers, diced
1 jalapeño pepper, diced
1 pound calamari, chopped
1 Tablespoon chopped cilantro
1 cup fresh lime juice
1 cup orange juice
1 teaspoon Kosher Salt
1/2 teaspoon black pepper
2 Tablespoons rice wine vinegar
1/2 teaspoon sugar

Start by cooking your calamari/squid in boiling water for 3 minutes. Drain and place in an ice bath to stop the cooking. Next, combine all ingredients in a large bowl and stir. In order to let the flavors come out and combine properly, do not serve for at least 3 hours. Keep chilled. Please enjoy the video tutorial below :)

Asian Inspired Ceviche Video