This Easy Fish and Mango Ceviche is tangy, savory, zesty, and sweet, all in one bite! The most addictive yet healthy dish that is perfect for gatherings. Plus, it’s super easy to make. The recipe includes step-by-step photos and lots of tips.
Easy Fish Ceviche Recipe Highlights
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 on 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 it is healthy, refreshing, delicious, pretty, and SO EASY.
Not to mention, it’s super fun to eat, especially if it is 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 an “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. Let’s get started!
Fish Ceviche Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Fresh Fish: My favorites are sea bass or red snapper.
- Salt: I use and recommend Kosher or sea salt.
- Black pepper: For extra flavor!
- Fresh lime juice: To cook the fish.
- Freshly squeezed orange juice:
- Aji-no-moto (umami seasoning): Optional but highly recommended.
- Veggies: Red onions, mini sweet peppers, and fresh cilantro.
- Mangoes: Not always included in ceviche, but I think it’s a must. It’s such a delicious addition.
Best Fish to Make Ceviche
My favorites are red snapper and sea bass, but you could also use mahi-mahi, tilapia, halibut, or Corvina.
Food Allergy Swaps
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, and sesame free. making it suitable for most dietary needs, but always check labels for hidden allergens. If you have a fish/shellfish allergy, this recipe is not the best option for you.
Process Overview: How To Make Ceviche Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Marinate/Cook The Fish
Place the fish in a medium glass bowl. Add salt, pepper, and 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.
- Add The Rest of The Ingredients
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
Serve with tostones, plantain chips, tortilla chips, pita chips, or sweet potato chips, if desired.
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 thing 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 it too long in the lime juice.
Marinating the Ceviche
The marinating time depends on the size of the fish pieces and how “done” you prefer your ceviche. I like mine when the fish turns opaque on the outside—“cooked” by the lime juice—but still has a slightly raw, tender center. For fish cut into 1/2-inch cubes, about 20 to 25 minutes is perfect for this texture.
If you prefer the fish more fully “cooked” or are using larger pieces, let it marinate for 30 to 45 minutes instead.
Pro Tip: Avoid marinating for too long, as the lime juice will continue to “cook” the fish and can make it tough or dry if left too long in the acid.
Ceviche & Wine
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, and appealing aroma.
Storing Instructions
Ceviche is best when it 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 change slightly.
Serving Ideas
My absolute favorite way to serve ceviche is over my homemade tostones, but you can also serve it with store-bought plantain chips, sweet potato chips, yuca fries, Swiss Cheese Rosemary Crackers, or tortilla chips. Served over tostadas or lettuce leaves are also good ideas. You can also place the ceviche in a large bowl and let people spoon it onto individual plates.
Try These Seafood Recipes Next!
Recipe Card
Easy Fish and Mango Ceviche
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 ½ lb (680 g) fresh skinless bass or snapper, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup (240 ml) fresh lime juice (about 6 – 7 limes)
- ½ cup (120 ml) 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 orange 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.
- The most important tip 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 it too long in the lime juice.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in May 2017, the post content was edited to add more helpful information, no change to the recipe in July 2025.
Found this recipe this morning while my husband was cleaning the vermillion snapper we caught yesterday. Best ceviche we have ever had or made before! Umami seasoning and mango are the perfect touch!!
Hello Shelby! Wow, what a compliment…I also love this combination of flavors. I’m so glad you enjoyed it. Thank you so much for taking the time to come back and let me know!
This is a wonderful ceviche! I prepared it last year for the Passover celebration of my family and they loved it! It has now become a bit of a tradition. We will prepare it again this year. Thank you for the recipe!
Hello Michelle! This recipe is one of my favorites. I love to serve it with fried green plantains. I’m SO GLAD you and your family enjoyed it. Thank you for taking the time to come back and let me know!?
It is Mango Season here in South Florida, and friends and coworkers have been giving me so many mangoes. Since yesterday was National Ceviche Day, I got the idea to try a mango ceviche. I checked for mango ceviche recipes online and came across this recipe. I normally don’t like sweet/savory combinations, so I wasn’t sure what to expect. To my surprise, this came out AMAZING! It was even better after I let it sit overnight. I used Swai filets, because that is what I had available, and I added a diced jalapeno. The full recipe was too much for me to eat alone, so I brought it to work and all of my coworkers loved it and asked for seconds.
This is going in my rotation to make every mango season. Thank you so much for sharing!
Hello Kay!! I LOVE Mango ceviche. Perfect for Summer. I’m SO GLAD you enjoyed it too. Thank you for taking the time to come back and let me know!?
Hey Oriana, it’s just an awsome dish I have ever tried. I didn’t know about the combination of mango and fish but when i tried it gave an authentic taste and super delicious. It is also a very healthy dish which can be suitable to everyone. I request you to post some more healthy home cooking recipes.
Hello Santanu! I am so glad you like this recipe. The combination of fish and mango is amazing. I am trying to cook healthier meals for my family so be sure to check out my blog for more delicious ideas. Thanks so much for stopping by ????