Flavorful Mango Ceviche Recipe

Why You’ll Love This Recipe

• Packed with bright tropical flavors from fresh mango and pineapple.
• A refreshing appetizer that’s perfect for warm weather.
• Naturally gluten-free and dairy-free.
• Beautiful vibrant colors make it perfect for entertaining.
• Can be served with tortilla chips or plantain chips for a crowd-pleasing appetizer.

Mango Ceviche Ingredients

• Halibut Fish – The star of this mango fish ceviche recipe. Fresh halibut becomes tender as it marinates in fresh citrus juice.
• Roma Tomatoes – Add freshness, color, and subtle acidity to balance the sweet fruit.
• Jalapeño – Provides a mild kick of heat that complements the sweetness of the mango and pineapple.
• Lime – The citrus marinade that “cooks” the fish while adding bright flavor.
• Fresh Cilantro – Adds a fresh herbal note commonly found in traditional ceviche recipes.
• Fresh Mango – Brings natural sweetness and tropical flavor that pairs beautifully with fresh seafood.
• Fresh Pineapple – Adds additional sweetness and acidity for a balanced bite.
• Red Onion – Provides crunch and a sharp flavor that contrasts the sweet fruit.
• Cumin – Adds warmth and depth without overpowering the delicate seafood.
• Salt & Black Pepper – Enhances all the fresh ingredients and ties the flavors together.

How to Make Mango Ceviche

STEP 1: Marinate the Fish – Cut the halibut into ½-inch cubes and place in a glass container. Cover completely with fresh lime juice. Refrigerate for at least 8 hours until the fish turns opaque and firm.

STEP 2: Drain the Fish – Once the fish has finished marinating, strain away the excess lime juice and transfer the fish to a large bowl.

STEP 3: Prepare the Produce – Add the tomatoes, jalapeño, cilantro, mango, pineapple, red onion, and juice from one lime to a food processor. Pulse several times until the ingredients are finely chopped but still retain texture. Avoid over-processing.

STEP 4: Finish the Ceviche – Add the fruit and vegetable mixture to the marinated fish. Sprinkle with cumin, salt, and black pepper, then stir until evenly combined. Serve immediately with tortilla chips or plantain chips and enjoy!

Substitutions & Variations

• Use Shrimp:You could also add shrimp for a tropical mango shrimp ceviche variation.
• Try Sea Bass: Sea bass is commonly used in classic ceviche and works beautifully here.
• Add Avocado: For extra creaminess and richness.
• Include Hearts of Palm: Adds texture and additional Latin American flavor.
• Use Orange Juice: Replace a small portion of the lime juice with orange juice for a sweeter citrus profile.
• Make It Spicier: Add additional jalapeño peppers or serrano peppers.
• Add Cucumber: Provides extra crunch and freshness.
• Swap Pineapple: Try peaches or kiwi for a unique twist.

Hosting Tips for Making Ceviche

If you’re hosting a party and want to make this recipe for a large group, below you will find a few of my hosting and entertainment tips from past gatherings:

• Prepare the fish the night before your gathering.
• Serve in a large serving bowl surrounded by plantain chips and tortilla chips.
• Garnish with extra cilantro and diced mango for a beautiful presentation.
• Offer additional lime wedges for guests.
• Pair with grilled meats, tacos, or a fresh salad.
• Serve in small cups or appetizer glasses to make it easier for guests to grab and enjoy.

Storage & Make Ahead Tips

• Leftovers: If you have any leftovers, you can store these in an airtight container in the refrigerator for up to 24 hours. Because the fish continues to cure in the citrus marinade, ceviche is best enjoyed the same day it is prepared.
• Make Ahead Tip: For the freshest flavor, prepare the fish ahead of time and combine with the remaining ingredients shortly before serving.

More Appetizer Favorites

If you enjoyed this ceviche recipe with mango, try these other appetizer favorites:

• Southern Deviled Eggs
• Seafood Pasta Salad
• Guacamole
• Mango Salsa
• Crockpot Spinach Artichoke Dip
• Authentic Homemade Salsa

FAQ

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5 from 6 votes

Mango Ceviche

By: Ebony Robinson

This mango ceviche combines tender halibut, fresh mango, pineapple, lime, cilantro, and jalapeño for a bright and refreshing appetizer packed with tropical flavors. Perfect for warm weather entertaining, this colorful ceviche is delicious served with tortilla chips or plantain chips.

Prep: 15 minutes mins

Marinate: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

ServesServes 4

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Ingredients 

1x2x3x

Marinade

• ▢ Lime Juice

Ceviche Mix

• ▢ 1 pound Halibut fish
• ▢ 2 Roma tomatoes, (head removed)
• ▢ 1 Jalapeño , (seeds removed)
• ▢ 1 Lime Juice, (freshly squeezed)
• ▢ ½ cup Fresh Cilantro
• ▢ ½ cup Fresh Mango
• ▢ ½ cup Fresh Pineapple
• ▢ ⅓ cup Red Onions
• ▢ ¼ tsp Cumin
• ▢ Salt & Pepper, to taste

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Instructions 

Marinate Fish

• Cut the halibut into ½-inch cubes and place it in a glass storage container or bowl. (You can also substitute shrimp or another firm seafood if preferred.) Pour enough fresh lime juice over the fish to completely cover it. The amount of lime juice needed will vary depending on the size and shape of your container. Cover and refrigerate for at least 8 hours. As the fish marinates, the acidity of the lime juice will "cook" it, causing the flesh to change from translucent to opaque and become firm to the touch.

Create Ceviche

• Once the fish (or shrimp) has fully cured in the lime juice, drain and discard the excess lime juice. Transfer the seafood to a clean serving bowl and set aside.
• Add the Roma tomatoes, jalapeño (with the seeds removed), juice of 1 lime, cilantro, mango, pineapple, red onion, salt, and pepper to a food processor. Pulse several times until the ingredients are finely chopped and reach your desired consistency. Be careful not to over-process, as the mixture can become watery and lose its fresh texture.
• Add the chopped fruit and vegetable mixture to the bowl with the cured halibut. Sprinkle with cumin, salt, and black pepper to taste, then stir until well combined. Serve immediately with plantain chips or tortilla chips for dipping and enjoy!

Notes

• Use ripe but firm mangoes for the best texture and sweetness. Overripe mangoes can become too soft once mixed with the citrus juices.

• Fresh lime juice is highly recommended for the brightest flavor and best results. Bottled lime juice may taste more acidic and less fresh.
• If using raw seafood, make sure it is sushi-grade and sourced from a trusted seafood provider. Keep it refrigerated until ready to prepare and serve.
• For extra heat, add finely diced jalapeño or serrano peppers to taste. Remove the seeds for a milder flavor.
• This mango ceviche tastes best chilled and served fresh the same day it is prepared.
• Serve with tortilla chips, plantain chips, tostadas, or lettuce cups for an easy appetizer or light meal.
• To prevent the avocado from browning, gently fold it in right before serving.
• If you prefer a heartier ceviche, add diced cucumber, shrimp, crab, or additional seafood for extra texture and protein.

Nutrition

Calories: 141kcalCarbohydrates: 9gProtein: 22gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 56mgSodium: 144mgPotassium: 672mgFiber: 1gSugar: 6gVitamin A: 774IUVitamin C: 26mgCalcium: 23mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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If you make this mango ceviche recipe, I’d love to see it! Be sure to tag me on Instagram at @elicitfolio so I can see your beautiful creations. You can also follow along on Pinterest for more recipes, leave a comment below, and let me know what appetizers you’d like to see me make next.