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mexican-mango-and-white-fish-ceviche-recipe

Mexican Mango and White Fish Ceviche

A refreshing and zesty ceviche with a tropical twist, perfect for a light meal or appetizer.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 lb white fish fillets, diced such as tilapia or sea bass
  • 1 ripe mango, diced
  • ½ cup red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • ½ cup lime juice freshly squeezed
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  1. 1. In a large mixing bowl, combine the diced white fish and lime juice. Stir well to ensure the fish is fully coated in lime juice.
  2. 2. Cover the bowl and refrigerate for about 15 minutes, or until the fish turns opaque and is 'cooked' by the lime juice.
  3. 3. Add the diced mango, red onion, cilantro, jalapeño, salt, and black pepper to the bowl. Mix everything together gently.
  4. 4. Serve immediately with tortilla chips or on tostadas. Enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 20g | Fat: 2g | Saturated Fat: 0.5g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 450mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg

Keywords

Ceviche, Mango, White Fish
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