Mango and Chilli Ceviche


It’s summer time here, and mango season has begun. Today we’re making a refreshing ceviche with mango and chilli that will make your mouth dance. Usually, I am not a big fan of sweet flavours in my food, but this time, combined with red chilli and lemon, it makes perfect sense – I promise!


The fish has to be super fresh and clean, ask your fishmonger to remove all the skin and bones, leaving you with 2 beautiful fillets, he/she will do this job much better and quicker than most of us.


Some people would slice the fish very thin, almost like carpaccio, I prefer to slice it into cubes, so you will actually taste the fish better.

chilli mango-with-chilli mango-chilli-ceviche-top

Let’s Cook

400g white fish (seabass, meagre, snapper, etc’…)
1 mango, cut into 1 – 2cm cubes
½ red onion, finely chopped
1 red chilli pepper, finely chopped
handful of fresh coriander leaves
3 lemons or 2 limes
Extra virgin olive oil
Sea salt and ground pepper


Cut the fish into 1½cm cubes and place it in a bowl. Squeeze the lemons on top of the fish and leave it for 10 minutes. Mix the mango, chilli and onion in a serving bowl, add the fish with the lemon, sprinkle coriander on top, drizzle a generous amount of olive oil and season with salt and pepper.

This one would be perfect with a glass of white wine on a hot summer day. Enjoy.

All photos in this post were taken by Elad Baranga AKA barangapix

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