Pineapple Mango Summertime Ceviche Recipe

Summer is officially here, which means the grocery stores are full of yummy tropical fruits and seasonal items. Yesterday afternoon, I decided to create one of my favorite go-to snacks that is pretty healthy, fresh, and easy to make. That snack is pineapple mango ceviche! I love making batches of ceviche to enjoy for lunch or an afternoon snack with the family. If stored properly, it will last for 2-3 days in the refrigerator as well. Since a few of you saw me create this dish yesterday on Instagram and requested the recipe, I decided to write down my steps for you today during my lunch break (as I enjoy a bowl of ceviche myself!) :). I hope you enjoy the recipe below! Be sure to let me know what you think!

Save Saved Pin Print

5 from 6 votes

Pineapple Mango Summertime Ceviche Recipe

By: Ebony Robinson

The recipe below is based on the traditional ceviche recipe, but with a fun summertime tropical twist. All ingredients used are fresh, which make for a great healthy snack or meal.

Prep: 10 minutes mins

Cook: 5 minutes mins

Marinate: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Save this recipe!

Please enable JavaScript in your browser to complete this form.

Email *

Post Title Post

Save

Ingredients 

1x2x3x

Marinade

• ▢ Lime Juice

Ceviche Mix

• ▢ 1 pound Halibut fish
• ▢ 2 Roma tomatoes, head removed
• ▢ 1 Jalapeño , seeds removed
• ▢ 1 Lime
• ▢ 1/2 cup Fresh Cilantro
• ▢ 1/2 cup Fresh Mango
• ▢ 1/2 cup Fresh Pineapple
• ▢ 1/3 cup Red Onions
• ▢ 1/4 tsp Cumin
• ▢ Salt & Pepper

Get Recipe Ingredients

Instructions 

Marinate Fish

• Take halibut fish (or you can use another seafood substitute like shrimp), clean and cut into 1/2 inch cubes. Place fish into a glass storage container or bowl and immerse completely with lime juice. Note: The amount of lime juice varies depending on the shape of your container. Cover glass dish and place in the refrigerator for at least 8 hours. The acidity from the limes will actually cook the fish, turning them from translucent pink to opaque white (you cannot see through it).

Create Ceviche

• Once fish (or shrimp) are fully cooked from the lime juice, strain lime juice from the storage container and place cooked fish in a clean serving bowl. Set aside.
• Take a food processor and add the following produce after properly cleaning these: roma tomatoes, jalapeño (seeds removed), juice of 1 squeezed lime, cilantro, mango, pineapple, red onion, salt and pepper to taste. Place processor on "chop" setting. Pulse processor a few times until ingredients reach the desired consistency and size. Be sure to not over blend as this can affect the flavor.
• Add chopped ingredients from food processor to halibut fish bowl. Sprinkle cumin, salt, and pepper to taste. Stir and serve! Note: I enjoy eating this dish with plantain chips or tortilla chips. Enjoy!

Like this?Leave a comment below!