Puerto Rican Ceviche with Mango & Avocado
Fresh fish marinated in citrus and spices, tossed with sweet mango and creamy avocado for a vibrant, zesty appetizer. This puerto rican-inspired seafood ready in about 45 minutes pairs (about 4 limes) Lime juice, finely diced Red onion, chopped Fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 lb (450g), cut into 1/2-inch cubes Fresh white fish (snapper or grouper)
- 1/2 cup (about 4 limes) Lime juice
- 1/4 cup, finely diced Red onion
- 1/4 cup, chopped Fresh cilantro
- 1 medium, diced Avocado
- 1/2 cup, diced Mango
- 1, seeded and finely diced Jalapeño
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a medium bowl, combine the diced fish, 1/2 cup lime juice, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to coat the fish, then cover and refrigerate for 30 minutes until the fish turns opaque and 'cooked'.
- Step 2: After marinating, add the diced avocado, diced mango, and finely diced jalapeño to the bowl. Gently stir to combine without breaking the fish.
- Step 3: Taste and adjust seasoning with additional salt or lime juice if needed. Serve immediately as an appetizer or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican Ceviche with Mango & Avocado take to make?
Total time is about 45 minutes (15 min prep + 30 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 Puerto Rican Ceviche with Mango & Avocado?
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 (about 4 limes) lime juice from drying out.
Can I substitute ingredients in Puerto Rican Ceviche with Mango & Avocado?
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 Puerto Rican Ceviche with Mango & Avocado 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 Puerto Rican Ceviche with Mango & Avocado?
Puerto Rican 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
