Easy Tropical Ceviche de Mango Recipe
Easy Tropical Ceviche de Mango Recipe
This Ceviche de Mango recipe is a refreshing and easy-to-make dish, combining the tangy flavors of citrus juice with the sweetness of mango. This tropical twist on traditional ceviche is perfect for hot summer days and makes a delicious side dish or main course!
The Perfect Quick Lunch That Requires No Cooking
Ceviche is the perfect summer lunch, in my opinion. It’s refreshing & perfect when paired with chips! I love dipping tortilla chips in it & enjoying poolside or in the sunshine!
When I lived in Florida, we made ceviche almost every week!
My husband was a fishing charter captain there, so he always brought home the freshest fish (we were really spoiled).
It’s an easy recipe to make because you can technically add any fresh produce you have on hand. My recipe gives it a tropical twist with the mango!
Let’s Talk Fish
I prefer using a white fish, and if it’s fresh fish, that’s even better!
Try snapper, grouper, or sea bass. If you’re somewhere where sole or flounder can be found fresh as well, try those! You could even do shrimp and make a tropical mango shrimp ceviche!
No Cooking Required
The best part about ceviche is there is no cooking process required.
The fish cooks in the acidity of the lemon and vinegar as it sits in the citrus marinade! So, the longer it sits, the more the fish cooks and the more flavor develops.
So, if you’re not a fan of cooking fish, this classic ceviche is the perfect recipe!
Looking for More Easy Summer Recipes?
Herbed Watermelon Salad: This is the perfect light lunch! It’s wonderful for warmer weather & traditionally, Persians have this for breakfast with some lavash bread.
Lean Green Vanilla Protein Smoothie: This is the perfect high-protein breakfast for a warm summer day! Plus, it’s filled with healthy fiber, protein, and delicious filling fats.
Tropical Ceviche de Mango Ingredients
1 lb fresh snapper (or any other fish)
1 mango, diced
1 red onion, diced
5 scallions, chopped
1 bunch of parsley, chopped
6 fresh limes, zested + juiced
2 tablespoons apple cider vinegar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic powder
How to Make Tropical Ceviche de Mango
Chop all of the ingredients into uniform pieces.
Add them into a big bowl, preferably with a lid.
Store in the fridge for at least 30 minutes to allow the flavors to develop and the fish to cook.
Remove from the fridge & enjoy with your favorite chips!
Storage Instructions
Store the ceviche de mango in an airtight container in the refrigerator for up to 24 hours. It's a quick and easy lunch option that requires no cooking!
FAQ
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You can use any type of mango for making ceviche de mango. Any ripe and sweet mango will work well in this dish. Some popular mango varieties used in ceviche de mango include Ataulfo, Champagne, and Kent mangos. These mangoes are known for their creamy texture and sweet flavor, which pairs perfectly with the tangy and refreshing flavors of the ceviche marinade.
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Ceviche de mango is so versatile, and you can as as many other fruits or vegetables as you like! Some popular additions include diced avocado, cucumber, sweet potato, hot peppers, rocoto peppers, green plantains, or even pineapple. There are dozens of different ceviches with lots of different protein sources, fruits, and veggies to suit your liking.
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Traditional Ceviche de Mango: This classic version typically includes ripe mangoes, lime juice, red onion, cilantro, and a touch of chili or pepper for a hint of spiciness.
Coconut Ceviche de Mango: To add a creamy twist to the ceviche, you can incorporate coconut milk or coconut cream.
Seafood Ceviche de Mango: For seafood lovers, add fresh shrimp, scallops, or even lobster.
Tropical Fruit Ceviche de Mango: If you're feeling adventurous, you can experiment with combining mangoes with other tropical fruits such as pineapple, papaya, or kiwi.
Spicy Ceviche de Mango: For a spicy kick, add diced jalapeño peppers or serrano peppers.
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You can definitely substitute fish with tofu or other protein sources to create a vegetarian or vegan mango ceviche.
To substitute the fish, you can use firm or extra-firm tofu, which will provide a similar texture to the ceviche. Make sure to drain and press the tofu to remove excess moisture before dicing it into small pieces. You can also try other plant-based protein sources, such as tempeh or even jackfruit, which can mimic the texture of fish when marinated and cooked.
Once you have your alternative protein source, you can follow the same steps for making ceviche de mango. Combine your diced tofu or protein with fresh mango cubes, diced onions, chopped cilantro, and other desired vegetables or flavorings. Squeeze fresh lime or lemon juice over the mixture to marinate and “cook” the ingredients with its acidity.
Allow the ceviche to marinate in the refrigerator for at least 30 minutes to an hour or until the tofu or alternative protein has absorbed the flavors and achieved the desired texture. Remember that tofu and other plant-based proteins may require slightly longer marinating times compared to fish.
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Tortilla chips
Plantain chips
Avocado slices
Cilantro rice
Corn on the cob
Shredded lettuce
Sliced red onion
This easy tropical mango ceviche recipe is the perfect fresh dish if you're looking for a delicious summertime lunch! The combination of fresh ingredients like red onion, raw fish, and sweet mango makes this ceviche the perfect balance of tangy, sweet, and tropical flavors. Whether enjoyed as a main dish or a side, this ceviche will definitely be a hit, especially during warmer months.
Easy Tropical Ceviche de Mango Recipe
Ingredients
- 1 lb fresh snapper (or any other fish)
- 1 mango, diced
- 1 red onion, diced
- 5 scallions, chopped
- 1 bunch of parsley, chopped
- 6 fresh limes, zested + juiced
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
Instructions
- Chop all of the ingredients into uniform pieces.
- Add them into a big bowl, preferably with a lid.
- Store in the fridge for at least 30 minutes to allow the flavors to develop and the fish to cook.
- Remove from the fridge & enjoy with your favorite chips!
I am someone who has a hard time paying $6 for a specialty drink I could (probably) make at home, let alone with more wholesome ingredients. So I had to try it. Troy and I put our minds to the test to come up with a copycat version of this Starbucks, Iced Brown Sugar Oat Milk Shaken Espresso.