Mango-Avocado Ceviche with Lime-Cilantro Dressing
A refreshing seafood salad featuring fresh fish marinated in citrus, tossed with sweet mango, creamy avocado, and zesty lime dressing. This latin american-inspired seafood ready in about 25 minutes blends firm white fish, large ripe mango, medium avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 firm white fish
- 1 large ripe mango
- 1 medium avocado
- 1/4 cup thinly sliced red onion
- 1/4 cup finely chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Dice fish into 1/2-inch cubes and place in a bowl. Add 3 tbsp lime juice, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Gently toss, cover, and refrigerate for 20 minutes until fish turns opaque and firm.
- Step 2: Peel and dice mango into 1/2-inch pieces. Halve and pit avocado, then dice into matching cubes. Combine with red onion in a separate bowl.
- Step 3: Whisk together remaining lime juice, 2 tbsp olive oil, and 1/4 cup chopped cilantro. Gently fold fish mixture with mango-avocado mixture until evenly coated. Season with salt to taste and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Ceviche with Lime-Cilantro Dressing take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mango-Avocado Ceviche with Lime-Cilantro Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mango-Avocado Ceviche with Lime-Cilantro Dressing?
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 Lime-Cilantro Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lime-Cilantro Dressing?
Latin American 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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
