Mango ceviche is a refreshing dish that combines fresh raw salmon and tuna with the tropical sweetness of mango, all marinated in citrus juices. The bright, zesty flavors and vibrant colors make it a perfect appetizer or light meal, especially in warm weather. Adding mango balances the acidity and heat, creating a harmonious and delightful blend of tastes.
Ceviche has always been one of my favorite ways to serve seafood — fresh, vibrant, full of flavor, and requiring no heavy sauces or complicated cooking.
After traveling and trying different versions across different places, I knew one thing for sure: I like my ceviche bright and bold, and sometimes a little sweet doesn’t hurt either.
That’s where the mango comes in.
Adding fresh mango to ceviche adds a pop of sweetness that perfectly balances the lime’s acidity and the heat from the chilies. It lifts the whole dish and gives it a tropical twist that’s hard to resist.
When I’m entertaining or just want something light but packed with flavor, mango ceviche is always on the menu. It’s quick, easy, and looks just as good as it tastes — whether you’re serving it as an appetizer, a light lunch, or part of a bigger spread.
Good seafood, ripe mango, fresh herbs — you really don’t need much more than that. Simple, fresh, and exactly the kind of food I love to make.
Why is this the best recipe?
- Fresh and Vibrant Flavors: The combination of fresh raw salmon and tuna with the sweetness of mango creates a delightful contrast. The acidity from the lemon juice balances the flavors, making every bite refreshing and vibrant.
- Textural Harmony: This recipe offers a pleasing mix of textures. The tender fish, juicy mango, crunchy shallots, and cherry tomatoes provide a satisfying mouthfeel, making the ceviche enjoyable and exciting.
- Nutritionally rich: Packed with high-quality protein from salmon and tuna, along with vitamins and antioxidants from mango, cherry tomatoes, and cilantro, this ceviche is not only delicious but also a healthy choice.
- Quick and Easy to Prepare: This recipe is straightforward and requires minimal cooking time, making it perfect for a quick meal or appetizer. The marinating process is short, allowing you to enjoy a gourmet dish without long preparation times.
Ingredients and substitutes
- Fresh Raw Salmon and Tuna: Provide a rich, tender texture and delicate flavor. You can also use Sushi-grade halibut, snapper, cooked shrimp, or scallops.
- Mango: Adds sweetness and a tropical twist, balancing the citrus acidity. For a different kind of sweetness, you can also try pineapple or peach.
- Lemon Juice: The acidity “cooks” the fish, providing a tangy flavor. Lime juice, or a combination of orange and lime juice, provides a wonderful twist.
- Mirin: Adds a touch of sweetness and depth to the marinade. Alternatively, you can also try a mix of rice vinegar with a bit of sugar or a splash of white wine or sake with a pinch of sugar.
- Shallots: Provide a mild, sweet onion flavor, adding complexity to the dish. But you can also try red onion or scallions instead.
- Red Chillies: Add heat and a bit of spiciness. You can also use bell peppers for a milder flavor or jalapeños for a different type of heat.
- Cherry Tomatoes: Add juiciness and a slight tang to the ceviche. You can also use regular tomatoes, deseeded and chopped. Alternatively, you can also omit the tomatoes completely.
- Cilantro: Provides a fresh, herbal note that complements the fish and mango. Parsley or basil are great alternatives, too.
Step-by-step: Mango Ceviche
- Prepare the Fish: Ensure the salmon and tuna are very fresh and of sushi-grade quality. Dice the salmon and tuna into small, bite-sized pieces.
- Add the Marinade: Combine the diced salmon and tuna in a large mixing bowl. Pour the lemon juice and mirin over. Season with salt and pepper. Mix well.
- Marinate: Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This allows the citrus juices to slightly “cook” the fish and blend the flavors together.
- Mix the Ceviche: Next, add the chopped shallots, deseeded and chopped cherry tomatoes, cilantro, and chopped red chilies. Finally, add the chopped mango and combine gently.
- Serve: Serve the ceviche chilled, either on its own or with tortilla chips, lettuce cups, or as a topping for tostadas.
Mango Ceviche
Mango ceviche is a refreshing dish that combines fresh raw salmon and tuna with the tropical sweetness of mango, all marinated in citrus juices. The bright, zesty flavors and vibrant colors make it a perfect appetizer or light meal, especially in warm weather. Adding mango balances the acidity and heat, creating a harmonious and delightful blend of tastes.
Video
Ingredients
- 200 g (7 oz) Fresh raw salmon diced
- 200 g (7 oz) Fresh raw tuna diced
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 2 – 4 tbsp Lemon juice
- 2 tbsp Mirin
- 1 Shallot finely chopped
- 1-2 Red chillies finely chopped (adjust to taste)
- ½ cup (2.5 oz) Cherry tomatoes deseeded and chopped
- ½ cup Fresh cilantro chopped
- 1 large Mango peeled and diced
Method
- Prepare the Fish: Ensure the salmon and tuna are very fresh and of sushi-grade quality. Dice the salmon and tuna into small, bite-sized pieces.200 g Fresh raw salmon, 200 g Fresh raw tuna
- Add the Marinade: Combine the diced salmon and tuna in a large mixing bowl. Pour the lemon juice and mirin over. Season with salt and pepper. Mix well.½ tsp Salt, ½ tsp Black pepper powder, 2 – 4 tbsp Lemon juice , 2 tbsp Mirin
- Marinate: Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This allows the citrus juices to slightly "cook" the fish and blend the flavors together.
- Mix the Ceviche: Next, add the chopped shallots, deseeded and chopped cherry tomatoes, cilantro, and chopped red chilies. Finally, add the chopped mango and combine gently.1 Shallot, 1-2 Red chillies, ½ cup Cherry tomatoes, 1/2 cup Fresh cilantro, 1 large Mango
- Serve: Serve the ceviche chilled, either on its own or with tortilla chips, lettuce cups, or as a topping for tostadas.
Notes
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- Use Fresh, High-Quality Ingredients: ensure the salmon and tuna are sushi-grade and of the highest quality. Fresh ingredients are critical to the best flavor and texture.
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- Properly Dice the Ingredients: Cut the fish, mango, and other ingredients into uniform, bite-sized pieces. This ensures an even mix and consistent flavor in every bite.
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- Balance the Acidity: Adjust the amount of lemon juice to your taste. The acidity should be enough to “cook” the fish but not overpower the other flavors. If it’s too tart, add a bit more mirin or a pinch of sugar.
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- Marinate with Care: Let the ceviche marinate for at least 15-20 minutes in the refrigerator. This time allows the flavors to meld and the fish to slightly “cook” from the lemon juice.
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- Control the Heat: Adjust the number of red chilies based on your heat preference. If you’re sensitive to spice, start with a small amount and add more if needed.
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- Serve Chilled: Serve the ceviche well-chilled for the best taste and texture. It can be served on its own, with tortilla chips, lettuce cups, or on tostadas.
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- Taste and Adjust: Before serving, taste the ceviche and adjust the seasoning as needed. A little more salt, pepper, or citrus juice can make a big difference.
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- Add Fresh Herbs at the End: Mix in the cilantro just before serving to keep its flavor bright and fresh.
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- Consider Adding Avocado: For extra creaminess and richness, diced avocado makes a great addition to the ceviche.
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- Food Safety: Always keep the ceviche refrigerated and consume it within a few hours of preparation. Raw fish can spoil quickly, so it’s important to handle it safely.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more raw fish and seafood recipes
- Fish Carpaccio Recipe
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Brioche Salmon Tartare capanes
Frequently asked questions
Yes, ceviche is safe to eat when prepared with fresh, high-quality, sushi-grade fish. The acidity from the citrus juice helps to kill bacteria, but it’s essential to handle and store the fish properly to ensure safety.
Ceviche should be marinated in the refrigerator for at least 15-20 minutes. This allows the citrus juice to “cook” the fish and the flavors to meld together.
Yes, you can use frozen fish for ceviche if it is sushi-grade and has been thawed adequately. Ensure it is fresh and high-quality to maintain the best flavor and texture.
Preparing ceviche just before serving ensures the freshest flavor and texture. If needed, you can prepare the ingredients ahead of time and combine them just before serving. Keep the ceviche refrigerated and consume it within a few hours for optimal freshness and safety.
more raw fish and seafood recipes
- Fish Carpaccio Recipe
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Brioche Salmon Tartare capanes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
What can I sub for Mirin?
Hi Leslie, if you don’t have mirin, you can substitute it with rice vinegar mixed with a little sugar. For every 1 tablespoon of mirin, use about 1 tablespoon rice vinegar plus ½ teaspoon sugar. Hope you enjoy the mango ceviche!
Ceviche is my favorite!! Love the mango ad salmon combination- it made the best dinner especially on these hot summer days!