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 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.
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Marinade Ceviche
The marinating time going to depend on the size of the fish and how done you like it. I personally like it when the fish looks opaque on the outside ( “cooked” from the lime juice) but has a bit of rawness in the middle. So, for fish cut into 1/2 inch cubes, 20 – 25 minutes is enough cooked to achieve this texture. The most important 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. For bigger-sized fish or less rawness inside, marinade the fish between 30 – 45 min.
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 good ideas too. You can also place the ceviche in a large bowl and let people spoon it onto individual plates.
More Seafood Recipes You’ll Love!
Easy Teriyaki SalmonSheet Pan Mustard Salmon DinnerEasy Honey Chipotle Grilled ShrimpGrilled Barbecue Shrimp and Corn Avocado Salad Bowls
Recipe Card 📖
Disclosure: This Easy Fish and Mango Ceviche recipe has been sponsored by Cavit Pinot Grigio. All thoughts and opinions are my own. The following content is intended for readers who are 21 or older. Originally posted in May 2017, the post content was edited to add more helpful information, no change to the recipe in September 2022.
