Mango and white fish ceviche

    1 hour 55 min

    Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble!

    Aberdeenshire, Scotland, UK
    3 people made this

    Serves: 12 

    • 1kg white fish, cut into 1cm cubes
    • 4 limes, juiced
    • 1/2 orange, juiced
    • 1 tablespoon olive oil
    • 1 green chilli, chopped
    • 5 spring onions, chopped
    • 2 mangoes, cubed
    • 3 tomatoes, seeded and chopped
    • 1 large handful fresh coriander, chopped
    • salt and pepper to taste
    • To serve
    • 1 avocado, cubed
    • lime wedges
    • salt
    • tortilla chips

    Prep:15min  ›  Extra time:1hr40min marinating  ›  Ready in:1hr55min 

    1. In a glass or ceramic bowl, combine the white fish with the lime juice, orange juice, oil and chilli. Cover with cling film and chill in the fridge for 1 1/2 hours.
    2. Add the spring onion and mango. Cover and chill a further 10 minutes.
    3. Gently stir in the tomatoes and coriander. Season with salt and pepper to taste. Serve straightaway with tortilla chips and avocado, lime wedges and salt to garnish.


    Mango and white fish ceviche
    Mango and white fish ceviche

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