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Updated: October 6, 2025
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!
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Pineapple Mango Summertime Ceviche Recipe
Ingredients
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
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!
I love all the fruity flavors here. I also love how light it is. This is perfect for a summer time treat.
yummmy. this ceviche looks so refreshing! i would love to try this during the summer.
This looks and sounds so amazing! I really shouldn’t have read it before having dinner lol
I’ve actually never tried ceviche before, but my husband and his family absolutely love it and eat it as often as they can.
I love pineapple and mango, even though I am not very familiar with this ceviche recipe. I am eager to try it out. The flavors seem so beautifully paired together!
A tropical explosion! I must try this recipe,it will be a nice treat.I think that I will pair this with an adult Capri Sun.
This looks delicious – I am salivating. It looks like it has some texture and a lot of flavour! Yum!
I cannot believe I have never had pineapple and mango together. Of course they go together perfectly.
Your Pineapple Mango Summertime Ceviche Recipe looks so fresh and healthy a perfect meal for hot summer days.
Pineapple and mango sounds like a great combination. Will surely give this recipe a try.
oh yes please. this looks amazing. i’m saving it so i can make later.
This looks so delish. I would love the carribean flair of this ceviche!