Mango Ceviche

Laura Sharrad & Gerardo Lopez


  • 500g of kingfish or snapper fillets, skin off
  • Juice from 6 limes
  • 1 ripped mango
  • 1 medium Lebanese cucumber
  • 1/4 red onion
  • Juice from 1 orange 
  • 1 jalapeño chilli
  • 1 small yellow capsicum
  • 10 mint leaves
  • Salt and pepper to taste
  • 200g corn tortillas chips


  1. Dice the fish in 1cm cubes and place in a bowl. Cover with the lime juice and place in the fridge for at least 30 minutes. 
  2. Slice the cucumber and red onion in thin slices.  Dice the jalapeño and capsicum in half a centimeter cubes. Dice the mango in 1cm cubes too.  Finely chop the mint leaves.
  3. Remove the fish from the fridge and discard the lime juice.  In a bowl, add the fish, cucumber, mango, onion, chilli, capsicum and mint leaves.  Add the orange juice and mix all the ingredients adding salt and pepper as needed.
  4. Serve with corn tortilla chips.
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