Zesty Ceviche with Mango and Avocado
Bright, fresh, and bursting with tropical flavors, this Ceviche with Mango and Avocado is the perfect dish for a light lunch or a refreshing appetizer. Originating from the coastal regions of Latin America, ceviche is a seafood dish where fresh fish is “cooked” in citrus juices. This version adds a sweet and creamy twist with ripe mango and avocado, making it a crowd-pleaser for any occasion.
Whether you’re hosting a summer gathering or simply craving something healthy and flavorful, this ceviche is quick to prepare and packed with nutrients. The combination of tangy lime, spicy jalapeño, and sweet mango creates a harmonious balance that will leave your taste buds dancing.
Why This Recipe Works
This Ceviche with Mango and Avocado is a standout because it’s incredibly fresh and easy to make. The recipe uses simple, high-quality ingredients that come together in under 30 minutes. It’s perfect for busy weeknights or last-minute entertaining.
Another reason to love this recipe is its versatility. You can customize the level of spice, swap out the fish for shrimp or scallops, or add your favorite herbs for a personal touch. Plus, it’s gluten-free, low-carb, and packed with healthy fats and protein.
Finally, the addition of mango and avocado adds a unique twist to traditional ceviche. The mango brings a tropical sweetness, while the avocado adds a creamy texture that complements the tangy lime marinade perfectly.
What’s In Ceviche with Mango and Avocado?
This vibrant dish relies on fresh, high-quality ingredients. Here’s what you’ll need:
- Fresh Fish: Use a firm white fish like sea bass, snapper, or tilapia. The fish is the star of the dish, so make sure it’s sushi-grade and fresh.
- Limes: Freshly squeezed lime juice “cooks” the fish and adds a tangy flavor.
- Mango: Adds a sweet, tropical note that balances the acidity of the lime.
- Avocado: Provides a creamy texture and healthy fats.
- Red Onion: Adds a sharp, crunchy contrast to the soft fish and avocado.
- Jalapeño: Brings a subtle heat to the dish. Adjust the amount to suit your spice preference.
- Cilantro: Fresh cilantro adds a bright, herbaceous finish.
- Salt and Pepper: Enhances the flavors of the dish.
How To Make Ceviche with Mango and Avocado
This recipe is simple and requires no cooking, just a bit of chopping and marinating. Here’s how to make it:
Step 1: Prepare the Fish
- Cut the fish into small, bite-sized cubes (about ½-inch pieces).
- Place the fish in a glass or ceramic bowl (avoid metal, as it can react with the lime juice).
Step 2: Marinate the Fish
- Pour the freshly squeezed lime juice over the fish, making sure all the pieces are fully submerged.
- Cover the bowl and refrigerate for 15-20 minutes, or until the fish turns opaque and appears “cooked.”
Step 3: Prepare the Mix-Ins
- While the fish is marinating, dice the mango, avocado, and red onion into small pieces.
- Finely chop the jalapeño (remove seeds for less heat) and cilantro.
Step 4: Combine and Serve
- Once the fish is ready, drain off most of the lime juice, leaving about 2 tablespoons.
- Gently fold in the mango, avocado, red onion, jalapeño, and cilantro.
- Season with salt and pepper to taste.
- Serve immediately with tortilla chips, tostadas, or lettuce cups.
Sides for Ceviche with Mango and Avocado
Pair your ceviche with these delicious sides:
- Tortilla Chips: Perfect for scooping up every bite.
- Tostadas: Crispy corn tortillas make a great base for serving ceviche.
- Lettuce Cups: A low-carb option for a light and refreshing meal.
- Grilled Corn: Adds a smoky, sweet contrast to the tangy ceviche.
Recipe FAQ’s
Can I Use Shrimp Instead of Fish?
Absolutely! Shrimp is a great alternative. Just make sure to use cooked shrimp and skip the marinating step.
How Long Does Ceviche Last?
Ceviche is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 24 hours. Note that the avocado may brown slightly over time.
Is Ceviche Safe to Eat?
Yes, as long as you use sushi-grade fish and fresh lime juice. The acid in the lime juice “cooks” the fish, making it safe to eat.
Other Recipes To Try
- Shrimp Ceviche: A classic ceviche made with shrimp, tomatoes, and cucumbers.
- Grilled Fish Tacos: Flaky grilled fish topped with fresh slaw and creamy sauce.
- Mango Salsa: A sweet and spicy salsa perfect for chips or grilled meats.
- Guacamole: Creamy avocado dip with lime, cilantro, and jalapeño.
Zesty Ceviche with Mango and Avocado
Ingredients
- 1 lb 450g sushi-grade white fish (sea bass, snapper, or tilapia), diced
- ½ cup freshly squeezed lime juice about 4-5 limes
- 1 ripe mango diced
- 1 ripe avocado diced
- ½ small red onion finely chopped
- 1 jalapeño seeded and finely chopped
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Marinate the Fish: Place the diced fish in a glass bowl and pour lime juice over it. Ensure the fish is fully submerged. Cover and refrigerate for 15-20 minutes.
- Prepare Mix-Ins: While the fish marinates, dice the mango, avocado, and red onion. Chop the jalapeño and cilantro.
- Combine: Drain most of the lime juice from the fish, leaving about 2 tablespoons. Gently fold in the mango, avocado, red onion, jalapeño, and cilantro. Season with salt and pepper.
- Serve: Serve immediately with tortilla chips, tostadas, or lettuce cups.
Notes
- Fish Substitution: Shrimp or scallops can be used instead of fish.
- Make Ahead: Prepare the mix-ins ahead of time, but assemble just before serving to keep the avocado fresh.
- Spice Level: Adjust the amount of jalapeño to suit your taste.
Nutrition
Enjoy your Zesty Ceviche with Mango and Avocado! Let us know how it turned out in the comments below!