Mango and Avocado Ceviche

    2 hours 20 minutes

    This fresh and delicious white fish, mango, tomato and avocado ceviche is a perfect make-ahead snack or nibble at a party.

    3 people made this

    Serves: 4 

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

    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. In a glass or ceramic bowl combine the fish, lime juice, orange juice, olive oil and chilli. Cover with cling wrap and refrigerate 1 1/2 hours.
    2. After 1 1/2 hours add the spring onion and mango then mix gently. Cover bowl and refrigerate ten minutes more.
    3. Add the tomato and coriander and season with salt and pepper to taste.
    4. Serve with extra lime, salt and avocado to garnish.

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