Ceviche with Mango and Avocado

Delicious tilapia ceviche marinated in spicy citrus juices and served chilled with fresh avocado, mango, and cilantro. While we were traveling in Key West and Grand Cayman this summer we had our fair share of ceviche. I couldn’t wait to recreate it in my own kitchen! 🙂 With the warm days of summer still upon us, this is the perfect way to cool off. I made this ceviche with tilapia but you can mix and match with the different types of fish that I listed below. The fish in the ceviche is “cooked” by the acidity of lime and lemon juice. Ceviche is easy to make and can be served as the main course or a fabulous appetizer for a hot summer day. Serve with tortilla chips for dipping or in crispy tortilla shells as ceviche tacos. Either way I am sure your family will love this quick, easy and refreshing meal.
One Year Ago: Pizza Sauce 

Ceviche with Mango and Avocado

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  • 1 pound skinless fish fillets (tilapia, salmon, tuna, halibut, sea bass)
  • 1 teaspoon grated lime zest from 1 lime
  • 1/2  cup juice from 4 limes
  • 1/2 cup juice from 4 lemons
  • 1 small red bell pepper, stemmed, seeded, and chopped fine
  • 1 jalapeño chile (small), stemmed, seeded, and minced
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 4 scallions, sliced thin
  • 3 tablespoons minced fresh cilantro leaves
  • 1/2 teaspoon sugar
  • 1 medium mango, ¼“dice (about 1 cup)
  • 1 large avocado, ¼“dice


  1. To prepare fish, remove any bones and slice into 1-inch squares about 1/3 inch thick; set aside.
  2. In a medium bowl, combine lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and salt. Gently stir in the fish, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
  3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, cilantro, sugar, mango and avocado. Season with salt and pepper to taste before serving.

Yields: 8 servings

Source: adapted from The Best International Recipe

This entry was posted in Appetizers, Main Dish, Seafood, Side Dish and tagged , , , , , , , , , , . Bookmark the permalink.

20 Responses to Ceviche with Mango and Avocado

  1. ceviche looks so fresh! love the chunks of mango and avocado!

  2. Looks so fresh and wonderful. I love ceviche…haven´t had it for ages so glad of the reminder.

  3. jennknee says:

    Oh my gosh. Fish…Avocado….Cilantro??!! Thank YOU!!!

  4. That looks wonderful. I love ceviche paired with the creaminess of avocado.

  5. As Ted Allen used to say, Dee licious!

  6. Caroline says:

    Perfect!! Sounds so refreshing and delicious. Mangos are great with avocado.

  7. Mango and avocado together sound fabulous! This looks very refreshing and healthy

  8. Stefanie says:

    What a great use of tilapia! Never seen ceviche with fish. Yum! And yay for all the mango recipes lately 🙂

  9. This is a wonderful recipe, it’s so healthy and full of nutrients, my kind of dish!

  10. Always love ceviche, but I’ve never tried it with tilapia. This sounds really good!

  11. Really? It’s that easy? Why have I never tried this before? It looks so fresh and delicious.

  12. Looks so colorful and flavorful! Couldn’t really get much easier either!

  13. Kelly says:

    Yummy this looks so delicious! Great photos! 🙂

  14. This looks so good! I love avacoda with fish! I have been wanting to make ceviche but haven’t done it yet. It sounds lovely!

  15. I really like this idea. Ceviche is so fresh and great for summer.

  16. Margot says:

    Just made it tonight….fantastic! This recipe’s a keeper : )

  17. What a really fresh and delicious ceviche!

  18. Pingback: Summer Eats Roundup | Sweet Pea's Kitchen

  19. Pingback: Creamy Gazpacho Andaluz | Sweet Pea's Kitchen

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