Mango-Avocado Ceviche with Citrus Zest
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 ready in about 25 minutes pairs white fish fillets, lime, medium 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
Instructions
- Step 1: Cut 12 oz white fish fillets into 1/2-inch cubes and place in a glass bowl.
- 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.
- 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.
- Step 4: Peel and dice 1 medium mango into 1/2-inch cubes, then gently fold into the marinated fish.
- 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.
- Step 6: Taste and adjust seasoning with more lime juice or salt if needed. Serve chilled with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Ceviche with Citrus Zest take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Avocado Ceviche with Citrus Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.
Can I substitute ingredients in Mango-Avocado Ceviche with Citrus Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Avocado Ceviche with Citrus Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango-Avocado Ceviche with Citrus Zest?
Peruvian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Love how the Peruvian come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
