Zesty Ceviche with Mango and Avocado
This refreshing Ceviche with Mango and Avocado is a tropical twist on a classic dish. Perfect for summer gatherings or a light meal, it’s quick, healthy, and bursting with flavor!
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Servings: 4
Calories: 250kcal
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
Calories: 250kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 600mg | Fiber: 4g | Sugar: 10g