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Chicharrón Ceviche with Mango

Crispy pork belly cubes tossed with sweet mango, sharp red onion, fresh cilantro, lime juice, and a touch of chili paste. A refreshing and crunchy twist on classic ceviche.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • 1 | Knife |
  • 1 | cutting board |
  • 1 | Mixing bowl |
  • 1 | Wooden spoon |

Ingredients
  

  • 1 | lb | crispy pork belly | cubed
  • 1 | large | mango | cubed
  • 0.5 | | red onion | thinly sliced
  • 0.25 | cup | cilantro | chopped
  • 2 | | limes | juiced
  • 1 | tbsp | chili paste |

Instructions
 

  • Cut the crispy pork belly into bite-sized cubes.
  • Peel and cube the mango into similar-sized pieces.
  • Thinly slice the red onion.
  • Roughly chop the cilantro.
  • Combine mango, onion, cilantro, and chili paste in a bowl.
  • Squeeze the lime juice over the mixture.
  • Add the cubed pork and gently toss to coat.
  • Serve immediately while the pork is still crisp.
  • Tip: Add the pork at the last minute to preserve maximum crunch.

Notes

Add the pork just before serving to keep it crispy.
Store leftovers in the refrigerator for up to 1 day.
Adjust chili paste to control the heat level.
Firm mango holds its shape best in this dish.