Prep 15 minutes
Total 45 minutes
Serves as a starter
US | Metric
White Fish and Mango Ceviche

At its most basic, ceviche is fresh fish marinated in citrus juices, some form of allium and spices. This particular recipe combines white fish, cured in a lime and orange marinade, with mango, cucumber and red chilli, which makes for a perfectly balanced ceviche that’s fresh, flavourful and healthy. Serve with corn tortilla chips for a perfect dinner party appetiser.

  • ½ red onion
  • 1 red chilli (2 if you want a little heat)
  • 100 g cucumber (approx. 1/4)
  • 100 g mango
  • 80 ml freshly-squeezed lime juice (approx. 3 limes)
  • 80 ml freshly-squeezed orange juice (approx. 1 orange)
  • 250 g skinless, boneless firm white fish fillets (like haddock or halibut)
  • ½ sea salt, plus more for seasoning
  • small handful of fresh coriander (approx. 5 g)
  • 1 tbsp extra-virgin olive oil
  • green plantain chips or corn tortilla chips, to serve


  1. Finely chop the red onion and transfer to a small bowl. Cover with ice water and soak for 5 mins. Drain well then set aside. 
  2. Meanwhile, prep the following ingredients: 1) Finely chop the chilli. 2) Dice the cucumber into ½ cm cubes (roughly). 3) Dice the mango into ½ cm cubes (roughly). 4) Juice the limes and measure out the juice. 5) Juice the orange and measure out the juice. 
  3. Cut the fish into 1 cm cubes and transfer to a medium bowl. Season with ½ tsp sea salt, toss gently to combine and leave for 2 mins. 
  4. Meanwhile, combine the red onion, chilli, lime juice and orange juice in a small bowl; this is the marinade.
  5. Pour the marinade over the fish and toss gently to combine. Cover and leave to marinate in the fridge for 30 mins.
  6. While the fish is marinating, roughly chop the fresh coriander.
  7. Strain off the marinade. Add the cucumber, mango, fresh coriander and olive oil and combine. Taste and season with salt, if necessary. Divide the ceviche between bowls and serve immediately.

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