This Easy Fish and Mango Ceviche is the most addictive yet healthy dish that was ever born! It’s tangy, savory, zesty, and sweet, perfect for summer gatherings. Ready in a flash.
Easy Fish Ceviche Recipe
I have the perfect summer recipe today…Fish and Mango Ceviche!!!
This Fish and Mango Ceviche recipe is light and bright so it won’t weigh you down in the hot summer days. Bonus: it requires no cooking (in heat at least), so you don’t have to worry about turning on your stove or oven.
What is ceviche?
If you are not familiar with ceviche, it is a refreshing dish of seafood marinated in citrus juice, very popular in the coastal regions of Latin America and the Caribbean. As with other dishes, there are many variations depending on the country or region.
This recipe that I’m sharing today is my brother’s. I love it because is healthy, refreshing, delicious, pretty AND SO EASY.
Not to mention super fun to eat. Especially if it served with tostones, tortilla chips, plantain chips, or sweet potato chips.
This Easy Fish and Mango Ceviche is a wonderful, absolutely delightful balancing act between tangy, savory, zesty, and sweet. It works wonderfully as an appetizer for summer gatherings, although it is difficult for me to call it “appetizer” since I serve it as a main dish, along with some cut avocado and tostones.
However you decide to serve it, it’s refreshing, zesty, cool, and perfect.
Fish Ceviche Ingredients
You’ll need:
- Fresh sea bass or red snapper
- Kosher salt
- Black pepper
- Fresh lime juice
- freshly squeezed orange juice
- Aji-no-moto (umami seasoning) (optional but highly recommended)
- Red onion
- Mini sweet peppers
- Mangoes
- Fresh cilantro
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
What is the best fish to make ceviche?
My favorites are red snapper and sea bass, but you could also use mahi-mahi, tilapia, halibut, or corvina.
How to Make Fish Ceviche
- Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine.
- Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 20 – 25 minutes.
- Discard 1/2 of the lime juice from the bowl.
- Mix the orange juice and aji-no-moto, if using, in a small bowl. Add the mixture to the fish.
- Add onion, sweet peppers, mango, and cilantro. Stir gently.
- Serve, with tostones, plantain chips, or sweet potato chips, if desired.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Tips to Make the Best Fish Ceviche
Ceviche is surprisingly easy to make. When making it at home, there are just a few key things to keep in mind.
- The most important is to use the freshest ingredients you can get.
- The fish must be evenly sized so it “cooks” evenly.
- When “cooking” the fish, please keep in mind that the lime juice must cover the fish completely.
- Make sure not to “overcook” the fish leaving too long in the lime juice.
How long should Ceviche be marinated?
The marinating time going to depend on the sizes of the fish and how done you like it. I personally like it when the fish looks opaque on the outside ( “cooked” from the lime juice) but has a bit of rawness in the middle. So, for fish cut into 1/2 inch cubes, 20 – 25 minutes is enough cooked to achieve this texture.
For bigger sized fish or less rawness inside, marinade the fish between 30 – 45 min.
What wine goes well with ceviche?
Nothing goes better with ceviche than a nice glass of wine! Pinot Grigio and Sauvignon Blanc pair great with ceviche. This time I served it with Cavit Pinot Grigio, which has a light and refreshing flavor of citrus and green apple, with a balanced character, bright straw gold color, appealing aroma.
Storing
Ceviche is best when is served fresh, made the same day of serving, but if you have any leftovers you can store it in an airtight container for up to 1 day. Keep in mind that the fish will continue to cook in the lime juice, so the texture will slightly change.
What to serve ceviche with?
My absolute favorite way to serve ceviche is with homemade tostones, but you can also serve it with store-bought plantain chips, sweet potato chips, or tortilla chips. Served over tostadas or lettuce leaves are good ideas too.
Looking for more fish recipes ideas?
- Easy Teriyaki Salmon
- Sheet Pan Mustard Salmon Dinner
- Easy Honey Chipotle Grilled Shrimp
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
Easy Fish and Mango Ceviche
Ingredients
- 1 ½ lb fresh skinless bass or snapper, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup fresh lime juice (about 6 – 7 limes)
- ½ cup freshly squeezed orange juice (about 1 large orange)
- 2 teaspoons aji-no-moto (umami seasoning) (optional but highly recommended)
- 1 medium red onion, finely sliced
- 1 cup mini sweet peppers, finely diced (about 5 peppers) (I used yellow, orange and red)
- 2 large ripe mangoes, peeled, pitted, and cut into 1/2-inch cubes
- 2 - 3 tablespoons fresh cilantro, chopped
Instructions
- Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 20 - 25 minutes.
- After the "cooking" time is over, discard 1/2 of the lime juice from the bowl.
- Mix the orange juice and aji-no-moto, if using, in a small bowl. Add the mixture to the fish.
- Add onion, sweet peppers, mango, and cilantro. Stir gently.
- Serve with tostones, plantain chips, tortilla chips, or sweet potato chips, if desired.
Recipe Notes:
- Easy Teriyaki Salmon
- Sheet Pan Mustard Salmon Dinner
- Easy Honey Chipotle Grilled Shrimp
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
Nutrition
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- Glass Mixing Bowl Set
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- Ajinomoto
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- Chef Knife
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- Cutting Mat
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Disclosure: This Easy Fish and Mango Ceviche recipe has been sponsored by Cavit Pinot Grigio. All thoughts and opinions are my own. The following content is intended for readers who are 21 or older.
Originally posted in May 2017, post content edited to add more helpful information, no change to the recipe in July 2020.
