Mango and Avocado Ceviche
This high-protein appetizer is packed with everything that you would want out of a ceviche - citrusy flavour, colourful vegetables, tasty fish, and healthy fats and protein! Enjoy it by the spoonful or with a side of lettuce cups.
Servings: 6
Calories: 193.7kcal
Ingredients
- 500 g tilapia or cod, halibut, flounder, mahi mahi
- 1 cup lemon juice about 5-6 lemons*
- 1 red bell pepper finely diced
- ¼ cup red onion finely diced
- ½ cucumber diced
- 1 jalapeño finely diced
- ½ cup cilantro chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- ¼ tsp salt
- 1 avocado diced
- ½ cup mango diced
Notes
*Feel free to substitute lemon with lime juice depending on your taste preference and what is available to you.
Instructions
- Rinse the fish under cold water and pat dry with paper towels. Cut it into small, bite-sized cubes and place it in a glass or ceramic bowl.500 g tilapia
- Pour the fresh lemon juice over the fish, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for about 30-40 minutes, or until the fish turns opaque and "cooks" in the lemon juice. Note that the longer you marinate the fish the more “firm” it will cook.1 cup lemon juice
- Dice the bell peppers, red onion, cucumber, jalapeño, and chop the cilantro. Combine these ingredients together in a separate bowl.1 red bell pepper, ¼ cup red onion, ½ cucumber, 1 jalapeño, ½ cup cilantro
- Once the fish has finished marinating, drain off about half of the lemon juice. Add the diced vegetables mixture, minced garlic, olive oil, salt, avocado, and mango, and gently toss everything together.2 cloves garlic, 2 tbsp olive oil, ¼ tsp salt, 1 avocado, ½ cup mango
- Cover the ceviche mixture and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Line a serving platter or individual plates with lettuce leaves. Spoon the chilled ceviche onto the lettuce leaves, serve and enjoy!
Cooking Tips
Choose Fresh Ingredients:Opt for ripe mangoes and avocados for the best flavour and texture as well as freshly squeezed lemon or lime juice Uniform Cutting:Dice ingredients, including mango, avocado, and other vegetables, into uniform sizes for a consistent texture in each bite.Marinate Thoughtfully:Allow the ceviche to marinate for just the right amount of time. Over-marinating can over-cook the fish creating a chewier texture. Garnish with Fresh Herbs:Add freshness with chopped cilantro, parsley, or mint as a finishing touch.Serve Chilled:Ceviche is best served chilled. Refrigerate it for at least 30 minutes before serving to allow the flavors to meld.Include Crunchy Elements:For added texture, consider adding diced cucumber or jicama.
Nutrition
Nutrition Facts
Mango and Avocado Ceviche
Amount per Serving
Calories
193.7
% Daily Value*
Fat
10.4
g
16
%
Saturated Fat
1.5
g
9
%
Cholesterol
35.8
mg
12
%
Sodium
147.3
mg
6
%
Potassium
674
mg
19
%
Carbohydrates
10.6
g
4
%
Fiber
3.4
g
14
%
Sugar
4.7
g
5
%
Protein
16.3
g
33
%
Vitamin C
55
mg
67
%
Vitamin D
0.8
µg
5
%
Calcium
30.8
mg
3
%
Iron
0.8
mg
4
%
Magnesium
47.2
mg
12
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.