Mango Ceviche

Mango Ceviche


15 people made this

Since this is a raw fish recipe make sure you get the freshest fish available. Serve in a martini glass with a slice of lime on the rim for squeezing.


Serves: 6 

  • 750 skinless boneless white fish, cut into 1 cm cubes
  • 1/3 cup (85ml) fresh lime juice
  • 1/4 cup (65ml) fresh lemon juice
  • 1/4 cup (65ml) tequila
  • 3 fresh chillies, seeded and minced
  • 1 mango - peeled, seeded and diced
  • 1 green capsicum, seeded and finely chopped
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup finely chopped red onion
  • 1 mango - peeled, seeded and diced
  • 1/2 bunch chopped fresh coriander
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt, or to taste

Preparation:45min  ›  Cook:2hours  ›  Extra time:2hours chilling  ›  Ready in:4hours45min 

  1. Combine cubed fish, lime juice, lemon juice, tequila, minced chilli and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
  2. After the ceviche has sat for 1 1/2 hours add the green capsicum, sweet onion and red onion. Mix well then recover and refrigerate another 30 minutes.
  3. Fold in the remaining diced mango, coriander and parsley; season to taste with salt before serving.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate