Mango Ceviche

Gorgeous traditional Peruvian ceviche gets a sweet and tangy modern revamp with the addition of mango in this quick and easy mango ceviche recipe. 

Peruvian mango ceviche

Ceviche is a famously delicious, healthy and refreshing dish hailing from Latin America. Originating in what is known today as Peru, ceviche is generally a dish of lightly-cured fish and vegetables. It can also be made with seafood or a combination of fish/seafood. The seafood “cooks” in the juice of lime or lemon in a traditional ceviche, so have no fears about consuming raw fish or seafood. It’s bright with acidity and fresh seafood flavour, making ceviche the world’s easiest appetiser or summer snack. 

This dish is a fresh and simple spin on the classic ceviche. We’re adding mango in place of the traditional mix of vegetables and fish. So similar in flavour to mango salsa, this mango ceviche is lightly refreshing in the best way. You’ll be munching on beautifully balanced Peruvian ceviche in a flash. And the best part? This recipe requires only 6 ingredients and 20 minutes of prep and “cook” time. Score!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

Peruvian mango ceviche

Frequently Asked Questions

Can I make the mango ceviche using other fish?

You can enjoy this ceviche recipe with any lean white fish you have available. Yellowtail, snapper or sea bass will all work perfectly. Chat to your fishmonger about other local alternatives available to you. 

I can’t find fresh limes! What can I use instead?

You can always make this recipe using the equivalent amount of fresh lemon juice, or with bottled lime/lemon juice if that is all you have available. 



Peruvian mango ceviche
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Peruvian mango ceviche

Mango Ceviche

  • Author: Jess Bunn
  • Total Time: 20 Minutes
  • Yield: 4 Servings


Gorgeous traditional Peruvian ceviche gets a sweet and tangy modern revamp with the addition of mango in this quick and easy mango ceviche recipe. 


  • 300g sea bass or white fish
  • 1 small red chilli
  • 1/2 small mango, roughly 150g
  • juice 2 limes, 40ml
  • 1/2 red onion
  • 5g coriander


  1. Remove the skin from the fish (or ask your fishmonger to remove it for you). Dice the fish into small 1/2cm chunks and set them aside.
  2. Remove the seeds from the chilli, then finely chop it.
  3. Thinly slice the red onion and place into a small bowl. Squeeze over the juice of two limes (40ml lime juice) and set aside for 5 minutes to pickle.
  4. Peel and slice the mango and chop into 1/2cm chunks.
  5. Toss the fish with the red onion, lime juice, and mango, and sprinkle over the coriander to serve.
  6. Enjoy!
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Category: Fish & Seafood
  • Method: Cure
  • Cuisine: Peruvian


  • Serving Size: 1
  • Calories: 47.13kcal
  • Sugar: 4.18g
  • Sodium: 18.35mg
  • Fat: 0.62g
  • Saturated Fat: 0.15g
  • Unsaturated Fat: 0.36g
  • Trans Fat: 0g
  • Carbohydrates: 5.77g
  • Fiber: 0.64g
  • Protein: 5.02g
  • Cholesterol: 10.37mg

Keywords: Mango Ceviche

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