Main dish

Mango and Jalapeno Ceviche

Fresh tilapia ceviche made with an orange and lime marinade. Add mango and chopped jalapeno's for the finishing touch and serve with crunchy tortilla chips

To recipe
Fresh tilapia ceviche with many and jalapeño
Recipe insights & TIPS

Now is the time to experiment withthis ceviche, so when Cinco De Mayo comes around you'll be able to make it with your eyes closed. Ceviche is one of my favorite summer appetizers and it's best served with an ice cold beer and some salty tortilla chips. Sit outside in the sunshine and start dipping!

Fresh tilapia ceviche with many and jalapeño

Ceviche is so easy to make but be sure to followthe golden rule, buy your fish fresh from a place you know well or at least from a reputable brand. The fish is cured by the lime juice but this method won't get rid of any bugs that would normally be killed off by high heat. Most recipes call for you to dice the fish but this time I sliced it at an angle so thin you could almost see through it. The smaller the pieces, the quicker it'll cure in the juice. Make it in the morning and you can be having it for lunch!I usually use shrimp or tiny bay scallops for my ceviche but this time I used tilapia. It's a firm white fish with a really mild flavor, so if you don't like the taste of fishy fish this is a great choice. Feel free to add any other ingredients because the lime has already gave it the distinctive flavor and it's really hard to mess up ceviche. Fruit is always a great addition because the sweetness balances the acidity and fresh herbs are a must!

Fresh ceviche with mango, jalapeño and cilantro
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Fresh tilapia ceviche with many and jalapeño

Main dish
0 minutes
Total TIME:
210 minutes
210 minutes


  • 1/2 pound fresh tilapia
  • 4 cup limes (about 1/4 plus 3 tbsp)
  • Zest of 1 orange
  • 1/4 cup fresh orange juice
  • 1/4 cup green onion (sliced thinly)
  • 1 1/2 teaspoon finely diced jalapeno
  • Salt and black pepper to taste
  • 1/2 cup diced mango
  • 1/2 cup diced tomato (seeds discarded)
  • 1/4 cup chopped cilantro (plus more for garnishing)
  • 1/2 an avocado (diced)

Ingredient Swaps


  1. Slice the tilapia into very thin slices. You could also do small dice and transfer to a bowl.
  2. Add the line juice, orange juice, green onion and jalapeño.
  3. Stir the mixture making sure to coat all the fish with the citrus juice.
  4. Cover the bowl with plastic wrap and refrigerate for at least three hours, stirring once or twice in that time.
  5. After three hours the fish should have turned white, if it's still a little opaque let it rest for another half hour.
  6. Add the mango, tomato, cilantro and avocado and gently fold through with a wooden spoon.
  7. Taste and add more salt and pepper if desired.
  8. Transfer to a small serving bowl and serve with crunchy tortilla chips.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Did you make this recipe?

Tag @foodnessgracious on Instagram and hashtag it #foodnessgracious so we can see all the deliciousness!