Mango Ceviche Recipe

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Published: 01/31/2022 | Updated: 03/29/2024

Mango ceviche is a refreshing dish that can be enjoyed year-round. It is simple to make and can be enjoyed as an appetizer or a main course. The favorite recipe calls for cubed mangoes, diced onion, lime juice, and cilantro. The mangoes are marinated in a lime juice and vinegar mixture before being served with some diced avocado on top.

Mango ceviche recipe is a dish with origins in Venezuela and Peru. It has been embraced as a popular dish by many chefs for its unique flavor and versatility, but it often takes a little time to prepare. The delicious recipe is easily adapted to suit individual taste buds. Read on to learn more about this tasty dish.

The first time I tried ceviche was in a restaurant in British Columbia near Vancouver. I liked it immediately. I didn’t know how to make ceviche but decided to learn. This fresh mango ceviche recipe is a great one. I’m sharing today how you can make ceviche at home and most importantly, how to make it safely.

How to make ceviche at home:

The thing to know about ceviche is that the fish isn’t cooked in the traditional sense. The raw fish is cured in citrus juice. This marinating process works kind of like pickling.

It is very easy to make ceviche classic recipes at home as long as you give the fish long enough to cure within the citrus juice. When I make ceviche, I also like to cut the fish in pieces that are quite small. This ensures they cure well.

Mango Ceviche Recipe:

• 1/2 lb. tilapia or red snapper, previously frozen*, cut into small cubes
• juice of two limes
• 1 tsp. orange zest
• 1/4 purple onion, finely diced
• 1-2 jalapenos, finely diced and seeded
• 1 tomato, chopped small, and seeded
• 1 avocado, diced small
• 1 mango, chopped in small chunks
• 2 Tbsp. fresh cilantro, sliced
• salt
• pepper

*note that the reason you want to buy fish that was frozen prior to your buying it is to avoid parasites. It doesn’t work for you to freeze it at your house. The average home freezer doesn’t reach low enough temperatures to kill off the nasties that you want to avoid.

Mix all the ingredients together in a medium-sized bowl. Cover and chill in the refrigerator for one hour. It is important that this is for the full hour because this is the time that the citrus is “cooking” the fish. Serve within the next hour.

You can make it hours ahead, but there are some subtle taste changes if you do because the citrus continues to “cook” the fish. That’s why I recommend serving it within an hour of the end of your chilling time.

You can serve it with tortilla chips or eat it as is.

Print Recipe

Mango Ceviche Recipe

Author: The Endless Appetite

Ingredients

• 1/2  lb.  tilapia or red snapper has previously frozen*, cut into small cubes
• juice of two limes
• 1  tsp.  orange zest
• 1/4  purple onion finely diced
• 1-2  jalapenos  finely diced and seeded
• 1 tomato  chopped small and seeded
• 1  avocado  diced small
• 1  mango  chopped in small chunks
• 2  Tbsp.  fresh cilantro sliced
• salt
• pepper

Instructions

• Mix all the fresh ingredients together in a medium-sized bowl. Cover and chill in the refrigerator for one hour. It is important that this is for the full hour because this is the time that the citrus is "cooking" the fish. Serve within the next hour.

Notes

*note that the reason you want to buy fish that was frozen prior to your buying it is to avoid parasites. It doesn't work for you to freeze it at your house. The average home freezer doesn't reach low enough temperatures to kill off the nasties that you want to avoid. You can make it hours ahead, but there are some subtle taste changes if you do because the citrus continues to "cook" the fish. That's why I recommend serving it within an hour of the end of your chilling time.

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