Mango-Avocado Ceviche with Citrus Zest

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing seafood salad where firm fish is 'cooked' in citrus, then layered with sweet mango, creamy avocado, and a bright herb finish. This Peruvian-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets, lime, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.

Ingredients

• 12 oz white fish fillets
• 2 lime
• 1 medium mango
• 1 avocado
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 1/2 jalapeño
• 1 tbsp olive oil
• 1/2 tsp sea salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 12 oz white fish fillets into 1/2-inch cubes and place in a glass bowl.
2. Step 2: Finely mince 1/2 jalapeño and 1/4 cup red onion, then mix with juice of 2 limes, 1 tbsp olive oil, and 1/2 tsp sea salt.
3. Step 3: Pour the lime mixture over the fish cubes, ensuring all pieces are submerged, and gently stir. Cover and refrigerate for 25 minutes to 'cook' the fish.
4. Step 4: Peel and dice 1 medium mango into 1/2-inch cubes, then gently fold into the marinated fish.
5. Step 5: Cut 1 avocado in half, remove pit, and dice flesh into 1/2-inch cubes. Add to fish mixture with 1/4 cup fresh cilantro (chopped) and gently toss.
6. Step 6: Taste and adjust seasoning with more lime juice or salt if needed. Serve chilled with lime wedges for squeezing.