Peruvian Ceviche with Mango: A Tropical Twist on a Classic Dish

Ceviche, one of Peru’s most beloved dishes, is a refreshing and vibrant combination of fresh seafood, citrus, and zesty seasonings. While traditional Peruvian ceviche is usually made with white fish, lime, and aji amarillo (Peruvian yellow chili), adding mango introduces a delightful sweetness that complements the dish’s tangy and spicy notes. This fusion of flavors makes Peruvian ceviche with mango a perfect dish for warm weather or any time you’re craving something light, fresh, and full of flavor.

In this guide, you’ll learn how to make this tropical twist on classic ceviche with step-by-step instructions. The combination of fresh seafood and ripe mango creates a dish that’s as visually appealing as it is delicious.

1. Why You’ll Love Peruvian Ceviche with Mango

A Unique Fusion of Sweet, Tangy, and Spicy Flavors

The combination of fresh, zesty ceviche with the tropical sweetness of mango creates a flavor experience like no other. The tartness of the lime juice and the heat from the chili peppers balance beautifully with the juicy, ripe mango. This contrast of sweet, sour, and spicy will have your taste buds dancing with every bite.

A Fresh and Healthy Option

Ceviche is not only delicious but also a healthy choice. The use of fresh fish or seafood, combined with citrus juices, mango, and herbs, makes it a low-calorie and nutrient-packed dish. It’s high in protein, low in fat, and rich in vitamins and antioxidants from the mango and other fresh ingredients.

Quick and Easy to Prepare

Ceviche is one of the easiest dishes to prepare, as the fish is “cooked” in lime juice rather than on the stove. With just a few simple steps, you can have a fresh and vibrant dish ready to serve in no time. This makes it perfect for a quick meal or a last-minute appetizer for guests.

Perfect for Summer Gatherings or Light Meals

Peruvian ceviche with mango is the ultimate summer dish, thanks to its bright, refreshing flavors. Whether you’re hosting a barbecue, pool party, or just want something light on a warm day, this ceviche is a crowd-pleaser that fits any occasion.

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2. Ingredients for Peruvian Ceviche with Mango

Fresh Fish or Seafood: The Heart of Ceviche

The quality of your fish is crucial when making ceviche. Look for firm, white fish like sea bass, snapper, or corvina, which hold up well in the citrus marinade. If you’re feeling adventurous, you can also add other seafood like shrimp, scallops, or a mix of shellfish.

Mango: The Sweet, Tropical Element

A ripe, juicy mango is what sets this ceviche apart. The sweetness of the mango perfectly balances the tanginess of the lime juice and the heat from the chili peppers. Choose a ripe but firm mango to ensure it holds its shape in the ceviche.

Citrus Juices: Lime and Lemon for Tanginess

The lime juice is essential for curing the fish and giving ceviche its characteristic tangy flavor. You can also add a splash of lemon juice for extra brightness and acidity.

Aji Amarillo or Jalapeño for Spice

In traditional Peruvian ceviche, aji amarillo is used for a mild to medium heat with a fruity flavor. If you can’t find aji amarillo, jalapeño or serrano peppers are great substitutes for adding that signature kick of spice.

Red Onion and Cilantro for Freshness

Thinly sliced red onion adds a bit of sharpness and crunch to the ceviche, while fresh cilantro brightens the dish with its herby, citrusy flavor.

Salt and Pepper for Seasoning

A simple sprinkle of salt and pepper enhances all the flavors and balances the sweetness of the mango.

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3. Choosing the Right Fish for Ceviche

Best Types of Fish: Firm, White Fish like Sea Bass, Snapper, or Corvina

When choosing fish for ceviche, it’s important to select a firm, white fish that won’t fall apart in the marinade. Sea bass, snapper, and corvina are all excellent choices. Their mild flavor allows the lime juice and mango to shine without overpowering the dish.

Freshness is Key: Tips for Selecting the Best Seafood

Freshness is crucial when making ceviche, as the fish is not cooked with heat. Look for fish that smells clean, with no fishy odor, and has firm, shiny flesh. If you’re using shellfish like shrimp or scallops, they should also be fresh and firm.

Other Seafood Options: Shrimp, Scallops, or a Mix of Shellfish

If you want to mix things up, try using shrimp, scallops, or a combination of your favorite shellfish. Shrimp and scallops take on the citrus marinade beautifully, adding a different texture and flavor to the ceviche.

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4. How to Make the Mango-Lime Marinade

Ingredients for the Marinade

To make the mango-lime marinade, you’ll need:

• Juice of 6-8 limes (enough to cover the fish)
• Juice of 1 lemon (optional, for added brightness)
• 1 ripe mango, diced
• 1-2 aji amarillo peppers or jalapeños, finely chopped
• Salt and pepper to taste

How the Acidity Cures the Fish

The lime juice in the marinade is what “cooks” the fish. The acidity in the lime juice breaks down the proteins in the fish, giving it a firm, opaque texture without the need for heat.

Infusing Mango into the Marinade

As the fish cures in the lime juice, add the diced mango to the marinade. The mango will absorb some of the citrus flavors while adding a tropical sweetness to the dish.

Adding Aji Amarillo or Jalapeño for Heat

Finely chop your aji amarillo or jalapeño and mix it into the marinade for that essential spicy kick. Adjust the amount based on your heat tolerance.

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5. Step-by-Step Recipe for Peruvian Ceviche with Mango

Ingredients You Will Need

• 1 pound fresh white fish (sea bass, snapper, or corvina), diced into 1/2-inch cubes
• Juice of 6-8 limes
• 1 ripe mango, diced
• 1 aji amarillo pepper or jalapeño, finely chopped
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparing the Fish and Mango

Start by cutting the **fish into bite-sized

cubes** and placing them in a glass or ceramic bowl (avoid metal bowls, as the acidity can react with the metal). Dice the mango and set aside.

Mixing the Citrus Marinade

Juice the limes and pour the juice over the fish until fully covered. Add a pinch of salt and pepper, and toss to coat the fish evenly. Add the chopped aji amarillo or jalapeño and mango to the bowl.

Letting the Fish Cure in the Marinade

Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, or until the fish turns opaque. The lime juice will cure the fish during this time, giving it a firm texture.

Adding Mango, Onions, and Cilantro for the Final Touch

After the fish has cured, stir in the sliced red onion and fresh cilantro. Taste the ceviche and adjust the seasoning with more salt, pepper, or lime juice if needed.

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6. Serving and Pairing Suggestions

How to Plate Ceviche for Maximum Visual Appeal

For a visually stunning presentation, serve the ceviche in small glass bowls or martini glasses. Garnish with extra cilantro and thin slices of mango or lime for a pop of color.

Best Side Dishes: Sweet Potato, Corn, and Plantain Chips

Ceviche is traditionally served with sweet potato and corn in Peru. You can also add crispy plantain chips for dipping, or serve the ceviche with tostones (fried plantains) for a bit of crunch.

What to Serve as Beverages: Pisco Sour or Crisp White Wine

Pair your Peruvian ceviche with a classic Pisco Sour, Peru’s national cocktail, or a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity in the drink complements the citrusy ceviche beautifully.

Garnishes: Avocado, Microgreens, or Extra Mango

For an extra burst of flavor and color, garnish your ceviche with sliced avocado, microgreens, or even additional mango for a sweet finish.

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7. Tips for Customizing Your Ceviche

Adjusting the Heat Level

If you prefer a milder ceviche, reduce the amount of aji amarillo or jalapeño in the recipe. For those who love spice, add more peppers or a splash of hot sauce to intensify the heat.

Adding Extra Fruits: Pineapple or Papaya for a Tropical Medley

Feel free to experiment with other tropical fruits like pineapple or papaya to add more sweetness and complexity to the ceviche.

Making a Vegetarian Version with Heart of Palm or Mushrooms

For a vegetarian twist, substitute the fish with heart of palm, mushrooms, or avocado. These ingredients provide a similar texture and absorb the flavors of the marinade just like seafood.

Vegan-Friendly Mango Ceviche Using Tofu or Jackfruit

For a vegan-friendly option, try using tofu or young jackfruit in place of the fish. Both absorb the citrus marinade well and provide a satisfying texture.

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8. Conclusion: Why Peruvian Ceviche with Mango is a Must-Try

Peruvian ceviche with mango is the ultimate dish for those who love bright, fresh flavors with a touch of tropical sweetness. The combination of tender seafood, zesty lime, spicy peppers, and juicy mango creates a dish that’s light, healthy, and bursting with flavor. It’s easy to prepare, visually stunning, and perfect for impressing guests or enjoying on a hot summer day. Once you try this unique twist on a classic, it’s sure to become a staple in your recipe repertoire!