Mango-Pineapple Ceviche with Avocado

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Fresh, vibrant ceviche with sweet mango and pineapple marinated in lime juice, topped with creamy avocado. This Peruvian-inspired seafood recipe, ready in about 25 minutes, pairs firm white fish, lime juice, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Serves 4 Peruvian cuisine 320 cal/serving

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Ingredients

1 lb firm white fish
1/4 cup lime juice
1 cup mango
1 cup pineapple
1/4 cup red onion
1 medium avocado
2 tbsp cilantro

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Cut 1 lb firm white fish into 1/2-inch cubes and place in a bowl. Add 1/4 cup lime juice, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro, then toss gently to coat. Cover and refrigerate for 30 minutes until the fish turns opaque and firm.