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Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.
Peel and dice the mangos. Reserve a few pieces (about ¼ of a mango or less) to blend.
Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in large bowl. Add the juice from 2-3 limes, mix and let rest while you make the habanero orange juice.
In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you a smooth juice or sauce.
If your blender has the ability to completely liquify all the ingredients then you can use the sauce as is. If you prefer it completely smooth or there are small chunks (of hot pepper) that didn’t fully blend then I recommend straining the sauce.
Pour the orange, lime, mango, habanero sauce over the diced mangos and onions. Add the rest of the chopped cilantro.
Mix well. Taste and adjust salt if needed. For the best flavor let it marinate for at least 30 minutes in the fridge before serving.
Serve the mango ceviche with green plantains chips, either patacones (thick double fried green plantains) or thinly sliced chifles. Other sides/garnishes that you could serve include tortilla chips, popcorn, avocado, pickled red onions.