- In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator.
- Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving.
- Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour into bowl, cover, and chill in refrigerator.
- Top ceviche with lime mango sauce. Serve immediately with tortilla chips.
Beverage pairing: Your favorite chilled Mexican beer.