Mango Ceviche

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 Time15

Marinate8

Total Time8 15

Course: Appetizer

Cuisine: Latin, Mexican, Spanish

Servings:

Calories: 141kcal

Ingredients

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

Get Recipe Ingredients

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