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Mexican Mango and White Fish Ceviche

Rating: 4.4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.

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Recipe Summary

prep:
15 mins
additional:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.

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  • Mix in mangoes and green onions, cover, and chill for 10 minutes more.

  • Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

Nutrition Facts

Per Serving:
148 calories; protein 15.4g; carbohydrates 9.8g; fat 5.8g; cholesterol 45.4mg; sodium 56.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rich Upshaw
Rating: 5 stars
06/11/2018
This was a great recipe. Maybe a little too much mango and the sweetness overpowered the fish a bit but this is probably because the mangos are so big here. I added cucumbers to it as well. I think avocados at the end might be a good addition. Very well done! Read More
Helpful
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rich Upshaw
Rating: 5 stars
06/11/2018
This was a great recipe. Maybe a little too much mango and the sweetness overpowered the fish a bit but this is probably because the mangos are so big here. I added cucumbers to it as well. I think avocados at the end might be a good addition. Very well done! Read More
Helpful
(1)
Brandi
Rating: 5 stars
07/25/2020
Easy and delicious! Read More
Carol Frank
Rating: 2 stars
07/27/2020
I haven't actually made this yet but as I watched the video, I couldn't help but question why you would call a serrano pepper a jalapeño and use an avocado that was so turning bad. I have always found your recipes to be very good ... and this may be as well. As someone who loves to cook and worked for many years in marketing and advertising on many a restaurant client ... the food stylist, art director and client should all have known better. I don't make a habit of commenting but this just cried out for one. Read More
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David
Rating: 5 stars
07/30/2020
Delicious! I added a teaspoon of sugar, just to cut the acidity. It was a real hit in our house, and we will be making it again soon! Read More
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