My father spent his summers growing up in Peru, so my family has been making ceviche for years. Traditional Peruvian ceviche includes red onion, hot peppers, and sweet potato as a side, but I like this summery, Mexican-style twist. It’s a little more time-intensive with cutting the mango and the avocado needs to be diced and added right before serving. However, the tanginess of the mango and creaminess of the avocado together do wonderful things to complement the citrus bite of the fish. Serve for Cinco de Mayo or any summer get-together!

mango avocado citrus ceviche lemon juice acid cooked fish sole mahi mahi white halibut grouper bass fluke flounder rockfish tropical Cinco de Mayo Mexican Peruvian summer cilantro microgreens health real food recipe salt seafood make-ahead traditional party

affiliate disclaimer: This post contains affiliate links. See my full affiliate disclosure for more information.

Mango & Avocado Ceviche

Caroline

Mild white fish "cooked" in pure, fresh-squeezed lemon juice, topped with diced avocado, mango, and cilantro.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 6

Total Time 7

Course Appetizer

Cuisine Mexican

Servings people

Equipment

Ingredients

3-4 lbs mild, firm white fish sole, halibut, grouper, bass, fluke, flounder, or rockfish are all good options
8-10 lemons
3-4 avocados, ripe
2-3 mangoes, ripe
1 bunch fresh cilantro
2-3 tsp mineral salt

Instructions

Wash and dry fish filets.
Use kitchen shears to cut filets into bite-sized pieces, then place them in a large, glass container.
Slice lemons in half, then juice them with the citrus press.
Season fish pieces generously with salt, then pour lemon juice over fish until fully immersed. If needed, juice more lemons.
Allow fish to "cook" in the lemon juice for 4-8 hours, depending on whether you want your fish to taste more like sushi or more like lemon.
Dice mango and avocado into bite-sized chunks; roughly chop cilantro.
Drain fish from marinade and place in a serving dish; scatter mango, avocado, and cilantro on top of fish and serve immediately.

Notes

Fish and all types of seafood are one of the healthiest forms of protein we can consume. However, the biggest risk of food-borne illness from fish or seafood is parasites. The best way to neutralize this risk is to source your fish responsibly from fishermen who use ethical methods, such as line-fishing, to catch their fish in the wild. These companies typically flash-freeze their fish to optimize freshness. My favorite companies are Sitka Salmon Shares and Sea to Table.

Most parasites cannot survive freezing temperatures longer than 10 days. If you want to take extra precautions against parasites, make sure that the fish you use for ceviche is frozen in your own freezer for more than 10 days.

This is a great make-ahead dish for parties and other events. The fish needs to be made ahead of time and you can dice and refrigerate the mango as well. The avocado and cilantro are best prepared right before serving.

Tried this recipe?Let us know how it was!

Ceviche is an outstanding option for a warm-weather appetizer, but it also works as a main course. Get creative and consider using real scallop shells for serving! Try your hand at this beautiful, citrus-focused, traditional dish, and let me know how it goes below!

Mango & Avocado Ceviche