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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 jalepenos finely diced and seeded
  • 1 to mato chopped small and seeded
  • 1 avocado diced small
  • 1 mango chopped in small chunks
  • 2 Tbsp. fresh cilantro sliced
  • salt
  • pepper


  1. 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.

Recipe 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.