Cryptocurrency Ceviche with Mango & Chili

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, zesty ceviche with lime-cured fish, fresh mango, and a hint of chili for a refreshing, modern twist. This Peruvian-inspired seafood recipe, ready in about 25 minutes, pairs tilapia fillets, fresh lime juice, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 2 Peruvian cuisine 220 cal/serving

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Ingredients

12 oz tilapia fillets
3 tbsp fresh lime juice
1/2 cup, diced ripe mango
1/4 cup, finely diced red onion
1/2, minced red chili
1/2 cup, diced cucumber
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Cut 12 oz tilapia fillets into 1/2-inch cubes and place in a bowl. Add 3 tbsp fresh lime juice, 1/4 cup finely diced red onion, and 1/2 minced red chili. Toss to coat evenly, then refrigerate for 20 minutes until the fish turns opaque and firm.
Step 2: Gently fold in 1/2 cup diced mango, 1/2 cup diced cucumber, and 2 tbsp chopped fresh cilantro. Stir gently to combine without breaking the fish cubes.
Step 3: Taste and adjust lime juice if needed. Chill for 10 more minutes to let flavors meld before serving chilled in small bowls.