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Fish ceviche with mango and avocado in a glass serving bowl with a blue background
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Sea Bream Fish Ceviche with Mango and Avocado (Ceviche de pescado con mango y aguate)

This mouthwatering dish is made with fresh fish, lime juice, cilantro, onion, spicy peppers (optional), mango, avocado and orange juice. It can be served with plantain chips or crunchy corn nuts.
Course Appetizer, Main dish, Starter
Cuisine Ecuadorian inspired, Fusion, International, Latin American, Peruvian inspired, South American
Keyword Avocado, Ceviche, Cilantro, Dorada, Lime, Mango, Meatless, Mouthwatering, Refreshing, Sea bream
Prep Time 30 minutes
Marinating in lime 'cooking' time 4 hours
Total Time 30 minutes
Servings 4 as an appetizer and 2 as a main dish

Ingredients

  • 1 lb fresh sea bream fish filets - can also use any other fresh white fish filets (for example: corvina, hake, snapper, halibut, mahi mahi, etc)
  • Juice from 8-10 medium sized limes
  • 1 habanero or any spicy pepper – optional but recommended
  • ½ bunch of cilantro finely chopped
  • 1 red or pink onion finely sliced
  • 1 small or ½ large mango, peeled and diced – the mango should be ripe but firm
  • Juice from 1 orange
  • 1 avocado peeled and diced
  • 2 tbs oil – neutral
  • Salt to taste

Garnish ideas:

Instructions

  • Make sure all the bones have been removed from the fish.
  • Cut the fish into small squares, place into a non-reactive bowl (glass is best). Cut the hot pepper in half and place it in the bowl. Drizzle some salt over the fish.
  • Juice 5 to 6 limes. Pour the lime juice over the fish. Cover and refrigerate for 3-4 hours.
    Fish in lime juice with two sliced habanero peppers in a white baking dish.
  • About 30-45 minutes before serving the ceviche, soak the sliced red onions in salted water, rinse well and drain.
  • Marinate the sliced red onions with lime juice a from the remaining 2 to 4 limes, plus a bit of salt for ~15-30 minutes.
    Thinly sliced red onion in a small bowl.
  • Combine the marinated seam bream with the marinated onions, the diced mango, the orange juice, and the chopped cilantro, mix well. You can either completely remove the spicy pepper halves from the mix, they should just infuse a light bit of flavor and heat, or you can also finely dice it and add it to the ceviche mix if you enjoy the extra heat.
    Ceviche ingredients in a dish before being mixed.
  • Add the diced avocado and the oil just before serving. Taste and adjust salt/lime/cilantro/etc if needed.
    Ceviche with fish, mango and avocado in a white serving dish on a blue backgroun
  • Serve with your choice of garnishes including chifles or patacones, tostado, popcorn, etc.
    Side view of the bowl of ceviche with two patacones on the side.