Mango Ceviche

This fresh mango ceviche is bright, refreshing, and packed with vibrant flavor from juicy mango, crisp vegetables, citrus, and tender seafood. Perfect for warm weather entertaining, beach-inspired gatherings, or a light appetizer, this easy ceviche recipe brings a delicious tropical twist to the table.

Prep Time10

Cook Time5

Marinate8

Total Time8 15

Course: Appetizer

Cuisine: Latin, Mexican, Spanish

Servings:

Calories: 144kcal

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

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!

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