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3 votes | 14780 views

Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.23 view details


  1. Cube fish into 1/2" pieces
  2. Peel, pit and dice mango and avocado into 1/4"-1/3" pieces
  3. Thinly slice red onion and chop into 1/2"-1" strips
  4. Chop cilantro
  5. Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
  6. Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
  7. Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
  8. Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 100  
Calories from Fat 29 29%
Total Fat 3.25g 4%
Saturated Fat 0.57g 2%
Trans Fat 0.0g  
Cholesterol 45mg 15%
Sodium 42mg 2%
Potassium 301mg 9%
Total Carbs 8.32g 2%
Dietary Fiber 1.5g 5%
Sugars 3.99g 3%
Protein 10.68g 17%



  • Mihir Shah
    July 10, 2008
    Used sea bass that I had the butcher clean and cut for me; the mix of the mango, avocado and fish is out of this world. Cleaned out the bowl. Highly recommend.
    I've cooked/tasted this recipe!
    This is a variation


    • Mihir Shah
      April 22, 2008
      wow - this looks really good. Thanks for sharing.

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