Fresh, vibrant, and packed with zesty flavour, this mango and fish ceviche is a summer-ready dish that feels just as at home at a garden lunch as it does at a casual dinner. The citrus juices gently “cook” the fish, while the sweet mango, creamy avocado and just a hint of chilli create a perfect balance of textures and tastes. Light, refreshing and effortlessly elegant, it’s the kind of dish that looks impressive but takes barely any effort – just a bit of chopping, mixing, and waiting (if you can resist diving in straight away!)
Serves: 4-6
Ingredients:
- 400g fresh white fish fillets (like sea bass, snapper, or tilapia), cut into small cubes
- 118ml fresh lime juice (from about 4-5 limes)
- 118ml fresh lemon juice (from about 3 lemons)
- 1 ripe mango, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 small red chilli, finely chopped (optional, adjust to taste)
- 2 Tbsp fresh coriander, chopped
- Salt and pepper, to taste
- Lime wedges and tortilla chips, for serving
Instructions:
- Place the cubed fish in a large glass or ceramic bowl.
- Pour the lime and lemon juice over the fish, ensuring it is fully submerged.
- Cover and refrigerate for 20-30 minutes, or until the fish becomes opaque and appears “cooked” by the citrus juice.
- While the fish marinades, prepare the mango, avocado, onion, chilli and coriander.
- Once the fish is ready, drain most of the citrus juice, leaving just a little for flavour.
- Add the mango, avocado, red onion, chilli and coriander.
- Gently toss to combine, being careful not to mash the avocado.
- Season with salt and pepper to taste.
- Spoon the ceviche into serving bowls, garnish with extra coriander and lime wedges.
- Serve immediately with tortilla chips or on its own.
- This ceviche is also great served in a hollowed-out avocado or mango half for a beautiful presentation.
