Fresh, zesty and full of colour, this fish ceviche with mango and avocado is the kind of recipe that instantly transports you somewhere warm, coastal and sun-drenched. Made with sashimi-grade white fish, fresh lime juice, red onion, coriander, ripe mango and creamy avocado, it has that perfect balance of tang, sweetness, freshness and richness.
This recipe comes from Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz, and it captures everything we love about relaxed Mexican cooking. It is bright, generous, simple to prepare and made for sharing. The fish is gently “cooked” in lime juice, then tossed with mango, avocado, herbs and olive oil for a dish that feels both light and satisfying.
It is also a beautiful recipe for entertaining. Serve it chilled with crunchy corn chips or tostadas, add a few drops of habanero hot sauce for heat, and you have the ultimate summer starter, lunch or coastal dinner party dish. It is fresh enough for hot days, elegant enough for guests and easy enough to make without spending hours in the kitchen.
The mango gives the ceviche a juicy sweetness, the avocado brings creaminess, the lime keeps everything sharp and lively, and the coriander adds that unmistakable fresh Mexican flavour. If you love dishes that are vibrant, healthy and full of contrast, this Mexican fish ceviche recipe is one to bookmark.
Why You’ll Love This Fish Ceviche Recipe
This fish ceviche with mango and avocado is the perfect warm-weather dish because it is fresh, light and full of flavour without feeling heavy. It is ideal for summer entertaining, long lunches, seafood lovers and anyone who enjoys bright, citrus-led recipes.
It is also naturally gluten-free when served with corn chips or tostadas, and it makes a gorgeous starter before grilled seafood, tacos, salads or a Mexican-inspired feast.
Tips for Making the Best Fish Ceviche
Use the freshest sashimi-grade fish you can find. Kingfish, snapper or sea bass all work beautifully because they are firm, delicate and clean tasting.
Always use fresh lime juice rather than bottled juice. The lime is one of the main ingredients, so its flavour really matters.
Dice the fish evenly so it cures at the same rate in the lime juice.
Choose mango that is ripe but still firm, so it holds its shape when mixed through the ceviche.
Add the avocado gently at the end to keep the pieces intact.
Serve the ceviche soon after making it so it stays fresh, bright and beautifully textured.
Fish Ceviche with Mango and Avocado
This ceviche has the perfect balance of sweetness, creaminess and tanginess. It’s delicious and super fresh (especially with some drops of habanero hot sauce). This dish always takes me back to cave diving near Akumal in the Yucatán Peninsula. A friend of ours would make this at home and bring it to the dive site. After the dive, we’d get stuck into the cold beers and this delicious fish ceviche with mango and avocado. Perfect for coastal summer entertaining.
Ingredients (Serves 4)
300 g (10½ oz) sashimi-grade, firm white fish fillets (such as kingfish or snapper – or sea bass for the UK and US), cut into small 1 cm (½ inch) cubes
120 ml (4oz) lime juice (from about 4–5 limes)
1 teaspoon table salt, plus extra to taste
1 small red onion, diced
1 bunch coriander (cilantro), chopped
200g (7oz) ripe but firm mango, peeled and diced
1½ hass avocados, diced
1 tablespoon olive oil
freshly ground black pepper, to taste
To Serve
corn chips or Tostadas
Habanero hot sauce
Method
In a glass or ceramic bowl, combine the fish with half the lime juice and 1 teaspoon of salt. Let the fish ‘cook’ for 15 minutes. Strain the juices from the fish. Add the onion, coriander, mango, avocado, olive oil and the remaining juice. Season with salt and pepper to taste. Stir gently to combine, ensuring all the ingredients are coated in the lime juice. You can serve ceviche in a large bowl or in individual ramekins. You could also flip the ramekins onto small plates to serve. Serve with corn chips or tostadas for scooping. A couple of drops of habanero hot sauce will lift the dish.
Images and text from Provecho by Daniella Guevara Munoz, photography by Simon Bajada. Murdoch Books RRP $45.00.
AQ: Fish Ceviche with Mango and Avocado
What is ceviche?
Ceviche is a fresh seafood dish where raw fish is marinated in citrus juice, usually lime or lemon. The acid in the citrus changes the texture and appearance of the fish, giving it a firm, opaque quality similar to cooked fish. It is often mixed with ingredients such as onion, coriander, chilli, avocado, tomato or tropical fruit.
What fish is best for ceviche?
The best fish for ceviche is fresh, sashimi-grade, firm white fish. Kingfish, snapper and sea bass are all excellent choices. The fish should smell clean and fresh, never overly fishy. Always buy from a trusted fishmonger and let them know you are using it for ceviche.
Is ceviche raw?
Yes, ceviche starts with raw fish. The fish is marinated in lime juice, which changes its texture and helps “cook” it through acidity. However, this is not the same as cooking with heat, so it is important to use very fresh sashimi-grade fish.
Can I make ceviche ahead of time?
Ceviche is best made close to serving time. You can prepare the diced onion, coriander, mango and avocado shortly beforehand, but the fish should only sit in the lime juice for the recommended time. If it marinates for too long, it can become tough or overly acidic.
How long should fish sit in lime juice for ceviche?
For this recipe, the fish sits in lime juice and salt for about 15 minutes before being strained and mixed with the remaining ingredients. This keeps the fish fresh, tender and bright rather than over-marinated.
Can I use frozen fish for ceviche?
You can use previously frozen sashimi-grade fish if it has been properly handled and is safe to eat raw. Check with your fishmonger before using it. Do not use ordinary frozen supermarket fish unless it is specifically labelled as suitable for raw consumption.
What does mango add to ceviche?
Mango adds natural sweetness, juiciness and colour. It balances the sharp lime juice and savoury fish beautifully, making the ceviche taste fresh, tropical and vibrant.
Can I leave out the avocado?
Yes, you can leave out the avocado, but it adds creaminess and helps balance the acidity of the lime. If you do not use avocado, you may like to add cucumber for freshness or extra mango for sweetness.
What can I serve with fish ceviche?
Fish ceviche is delicious with corn chips, tostadas or crisp tortillas. It also works well as part of a Mexican-inspired meal with tacos, guacamole, grilled prawns, rice, fresh salads or cold beer.
Is ceviche healthy?
Ceviche can be a very fresh and nutritious dish. It is high in protein, full of fresh ingredients and often naturally gluten-free. This version also includes mango and avocado, adding vitamins, fibre and healthy fats.
How spicy is this ceviche?
The ceviche itself is fresh and tangy rather than spicy. A few drops of habanero hot sauce will add heat and lift the dish, but you can leave it out if you prefer a milder flavour.
Can I use lemon instead of lime?
Lime is best for a traditional Mexican ceviche flavour, but lemon can be used if needed. The flavour will be slightly different, softer and less sharp than lime.
How long does ceviche last in the fridge?
Ceviche is best eaten fresh on the day it is made. If needed, leftovers can be stored in an airtight container in the fridge for a few hours, but the texture of the fish and avocado will change over time.
Can I make this recipe without coriander?
Yes. Coriander gives the ceviche its fresh Mexican flavour, but if you do not like it, you can use flat-leaf parsley or a small amount of fresh mint instead. The flavour will be different but still fresh.
What is the best occasion to serve fish ceviche with mango and avocado?
This recipe is perfect for summer entertaining, coastal lunches, dinner party starters, Mexican-inspired menus, seafood feasts and relaxed weekend drinks. It is especially good served cold with corn chips, tostadas and a little habanero hot sauce.
Images and text from Provecho by Daniella Guevara Munoz, photography by Simon Bajada. Murdoch Books RRP $45.00.
What to Eat Next
If you loved this fish ceviche with mango and avocado, keep the coastal, fresh and seafood-inspired mood going with these recipes from eat.live.escape.
For another chilled citrus-cured fish dish, try this Fijian Kokoda Recipe. It has a similar ceviche-style freshness, but with coconut milk, chilli and capsicum for a tropical island flavour.
If you are planning a relaxed summer lunch or seafood feast, this Grilled Seafood Grazing Board with Three Sauces is a beautiful next recipe. It is generous, colourful and perfect for sharing with friends.
For something warm, comforting and still very seafood-focused, make Spaghetti with Cloudy Bay Clams. It is simple, elegant and ideal for a seaside-inspired dinner.
For a casual seafood recipe with plenty of crunch, this Deep Fried Calamari Sandwich is a great option. Serve it with cold drinks, lemon and a simple salad.
And if you are after something nourishing but still full of fish and coconut flavour, try Red Lentil and Coconut Dhal with Fish. It is warming, satisfying and a lovely contrast to the brightness of ceviche.
For more fresh summer inspiration, explore effortless warm-weather fashion and style on elestyled.com and create the perfect relaxed entertaining setting with beautiful interiors ideas from ele HOME.
Fresh, zesty and full of colour, this fish ceviche with mango and avocado is the kind of recipe that instantly transports you somewhere warm, coastal and sun-drenched. Made with sashimi-grade white fish, fresh lime juice, red onion, coriander, ripe mango and creamy avocado, it has that perfect balance of tang, sweetness, freshness and richness.
This recipe comes from Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz, and it captures everything we love about relaxed Mexican cooking. It is bright, generous, simple to prepare and made for sharing. The fish is gently “cooked” in lime juice, then tossed with mango, avocado, herbs and olive oil for a dish that feels both light and satisfying.
It is also a beautiful recipe for entertaining. Serve it chilled with crunchy corn chips or tostadas, add a few drops of habanero hot sauce for heat, and you have the ultimate summer starter, lunch or coastal dinner party dish. It is fresh enough for hot days, elegant enough for guests and easy enough to make without spending hours in the kitchen.
The mango gives the ceviche a juicy sweetness, the avocado brings creaminess, the lime keeps everything sharp and lively, and the coriander adds that unmistakable fresh Mexican flavour. If you love dishes that are vibrant, healthy and full of contrast, this Mexican fish ceviche recipe is one to bookmark.
Why You’ll Love This Fish Ceviche Recipe
This fish ceviche with mango and avocado is the perfect warm-weather dish because it is fresh, light and full of flavour without feeling heavy. It is ideal for summer entertaining, long lunches, seafood lovers and anyone who enjoys bright, citrus-led recipes.
It is also naturally gluten-free when served with corn chips or tostadas, and it makes a gorgeous starter before grilled seafood, tacos, salads or a Mexican-inspired feast.
Tips for Making the Best Fish Ceviche
Use the freshest sashimi-grade fish you can find. Kingfish, snapper or sea bass all work beautifully because they are firm, delicate and clean tasting.
Always use fresh lime juice rather than bottled juice. The lime is one of the main ingredients, so its flavour really matters.
Dice the fish evenly so it cures at the same rate in the lime juice.
Choose mango that is ripe but still firm, so it holds its shape when mixed through the ceviche.
Add the avocado gently at the end to keep the pieces intact.
Serve the ceviche soon after making it so it stays fresh, bright and beautifully textured.
Fish Ceviche with Mango and Avocado
This ceviche has the perfect balance of sweetness, creaminess and tanginess. It’s delicious and super fresh (especially with some drops of habanero hot sauce). This dish always takes me back to cave diving near Akumal in the Yucatán Peninsula. A friend of ours would make this at home and bring it to the dive site. After the dive, we’d get stuck into the cold beers and this delicious fish ceviche with mango and avocado. Perfect for coastal summer entertaining.
Ingredients (Serves 4)
300 g (10½ oz) sashimi-grade, firm white fish fillets (such as kingfish or snapper – or sea bass for the UK and US), cut into small 1 cm (½ inch) cubes
120 ml (4oz) lime juice (from about 4–5 limes)
1 teaspoon table salt, plus extra to taste
1 small red onion, diced
1 bunch coriander (cilantro), chopped
200g (7oz) ripe but firm mango, peeled and diced
1½ hass avocados, diced
1 tablespoon olive oil
freshly ground black pepper, to taste
To Serve
corn chips or Tostadas
Habanero hot sauce
Method
In a glass or ceramic bowl, combine the fish with half the lime juice and 1 teaspoon of salt. Let the fish ‘cook’ for 15 minutes. Strain the juices from the fish. Add the onion, coriander, mango, avocado, olive oil and the remaining juice. Season with salt and pepper to taste. Stir gently to combine, ensuring all the ingredients are coated in the lime juice. You can serve ceviche in a large bowl or in individual ramekins. You could also flip the ramekins onto small plates to serve. Serve with corn chips or tostadas for scooping. A couple of drops of habanero hot sauce will lift the dish.
AQ: Fish Ceviche with Mango and Avocado
What is ceviche?
Ceviche is a fresh seafood dish where raw fish is marinated in citrus juice, usually lime or lemon. The acid in the citrus changes the texture and appearance of the fish, giving it a firm, opaque quality similar to cooked fish. It is often mixed with ingredients such as onion, coriander, chilli, avocado, tomato or tropical fruit.
What fish is best for ceviche?
The best fish for ceviche is fresh, sashimi-grade, firm white fish. Kingfish, snapper and sea bass are all excellent choices. The fish should smell clean and fresh, never overly fishy. Always buy from a trusted fishmonger and let them know you are using it for ceviche.
Is ceviche raw?
Yes, ceviche starts with raw fish. The fish is marinated in lime juice, which changes its texture and helps “cook” it through acidity. However, this is not the same as cooking with heat, so it is important to use very fresh sashimi-grade fish.
Can I make ceviche ahead of time?
Ceviche is best made close to serving time. You can prepare the diced onion, coriander, mango and avocado shortly beforehand, but the fish should only sit in the lime juice for the recommended time. If it marinates for too long, it can become tough or overly acidic.
How long should fish sit in lime juice for ceviche?
For this recipe, the fish sits in lime juice and salt for about 15 minutes before being strained and mixed with the remaining ingredients. This keeps the fish fresh, tender and bright rather than over-marinated.
Can I use frozen fish for ceviche?
You can use previously frozen sashimi-grade fish if it has been properly handled and is safe to eat raw. Check with your fishmonger before using it. Do not use ordinary frozen supermarket fish unless it is specifically labelled as suitable for raw consumption.
What does mango add to ceviche?
Mango adds natural sweetness, juiciness and colour. It balances the sharp lime juice and savoury fish beautifully, making the ceviche taste fresh, tropical and vibrant.
Can I leave out the avocado?
Yes, you can leave out the avocado, but it adds creaminess and helps balance the acidity of the lime. If you do not use avocado, you may like to add cucumber for freshness or extra mango for sweetness.
What can I serve with fish ceviche?
Fish ceviche is delicious with corn chips, tostadas or crisp tortillas. It also works well as part of a Mexican-inspired meal with tacos, guacamole, grilled prawns, rice, fresh salads or cold beer.
Is ceviche healthy?
Ceviche can be a very fresh and nutritious dish. It is high in protein, full of fresh ingredients and often naturally gluten-free. This version also includes mango and avocado, adding vitamins, fibre and healthy fats.
How spicy is this ceviche?
The ceviche itself is fresh and tangy rather than spicy. A few drops of habanero hot sauce will add heat and lift the dish, but you can leave it out if you prefer a milder flavour.
Can I use lemon instead of lime?
Lime is best for a traditional Mexican ceviche flavour, but lemon can be used if needed. The flavour will be slightly different, softer and less sharp than lime.
How long does ceviche last in the fridge?
Ceviche is best eaten fresh on the day it is made. If needed, leftovers can be stored in an airtight container in the fridge for a few hours, but the texture of the fish and avocado will change over time.
Can I make this recipe without coriander?
Yes. Coriander gives the ceviche its fresh Mexican flavour, but if you do not like it, you can use flat-leaf parsley or a small amount of fresh mint instead. The flavour will be different but still fresh.
What is the best occasion to serve fish ceviche with mango and avocado?
This recipe is perfect for summer entertaining, coastal lunches, dinner party starters, Mexican-inspired menus, seafood feasts and relaxed weekend drinks. It is especially good served cold with corn chips, tostadas and a little habanero hot sauce.
What to Eat Next
If you loved this fish ceviche with mango and avocado, keep the coastal, fresh and seafood-inspired mood going with these recipes from eat.live.escape.
For another chilled citrus-cured fish dish, try this Fijian Kokoda Recipe. It has a similar ceviche-style freshness, but with coconut milk, chilli and capsicum for a tropical island flavour.
If you are planning a relaxed summer lunch or seafood feast, this Grilled Seafood Grazing Board with Three Sauces is a beautiful next recipe. It is generous, colourful and perfect for sharing with friends.
For something warm, comforting and still very seafood-focused, make Spaghetti with Cloudy Bay Clams. It is simple, elegant and ideal for a seaside-inspired dinner.
If you want a richer seafood dish for entertaining, try Meghan Markle’s Seafood Paella by José Andrés. It is full of flavour and makes a beautiful centrepiece for a long lunch.
For a casual seafood recipe with plenty of crunch, this Deep Fried Calamari Sandwich is a great option. Serve it with cold drinks, lemon and a simple salad.
And if you are after something nourishing but still full of fish and coconut flavour, try Red Lentil and Coconut Dhal with Fish. It is warming, satisfying and a lovely contrast to the brightness of ceviche.
For more fresh summer inspiration, explore effortless warm-weather fashion and style on elestyled.com and create the perfect relaxed entertaining setting with beautiful interiors ideas from ele HOME.
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