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Tropical Ceviche

Put this Tropical Ceviche Recipe on your list for things to make this summer. This Tropical Ceviche includes all the flavors of a summer in Miami and is the perfect contrast. It is the cool light fresh bite to help you beat the heat.

It has fresh fish, tons of citrus, a little mango, a dash red chile and avocado. It’s sweet with just the right amount of kick. You can serve it with a mariquitas, corn chips or just dig in with a spoon. You can’t go wrong.

Word to the wise: When deciding which pepper to add feel free to add whichever pepper you like most. Whether it is serrano, haberno, jalapeno, or aji amarillo, they all work. If you absolutely don’t like spice, you can leave out the chile completely, but we urge you not to skip the hot sauce because it really helps balance out the flavors.

You can pair this Tropical Ceviche Recipe with our Summer Chopped Salad and our Cuban Frita Recipe and follow it up with a Mango Crisp or even our Tres Leches Recipe for dessert.

You can also try our Cuban Style Ceviche, Abuela’s Guacamole Recipe  or even our Mango Salsa

Tropical Ceviche

Recipe by Abuela's CounterCourse: AppetizersCuisine: PeruvianDifficulty: Easy


Prep time


Cooking time




  • 1 ½ pounds of white fish (use a firm white fish such as mahi mahi, halibut or corvina)

  • ¼ cup lime juice 

  • ¼ cup orange juice

  • 1/3 cup lemon juice 

  • a quarter of a red onion, very thinly sliced

  • 1/3 cup mango, finely diced

  • 2 tablespoons of hot sauce

  • 1 red Anaheim chile pepper, sliced into thin rounds

  • salt and freshly cracked pepper

  • ¼ cup of cilantro, finely chopped

  • Garnish and serve with: avocado, more cilantro, more hot sauce and flaky sea salt


  • In a small bowl, add the red onions. Cover them with cold water and add ½ tablespoon of salt. This will ease the bitterness of the onion. Mix it around and let it sit for 20-30 minutes. Set aside.
  • Place the fish in a shallow platter or bowl. Rub with 2 tablespoons of salt. Let the salt sit on the fish for 5 minutes in the fridge. 
  • Once the time has passed, rub the salt off with cold running water. Pat the fish dry and place on a cutting board. Cut the fish into ceviche style chunks. (This isn’t tartare so it doesn’t have to be that small)
  • In a blender, add a 1/4 cup of chopped fish, lemon zest, 2-3 cilantro leaves, salt and pepper to taste, and squeeze half a lemon and blend until it is a creamy consistency. Set aside.
  • Place the cut fish into a bowl. Add the mango, chile peppers, cilantro, all the citrus juices, hot sauces, salt and freshly cracked pepper. (We promise this small amount of hot sauce will not make it spicy!) Add the blended mixture, and stir together.
  • Drain the onions in the salted water with a colander and pat dry. Add the onions to the fish mixture. Mix everything together. Taste it and adjust the seasoning, but keep in mind as it sits the flavors will continue to intensify. 
  • Let it sit in the fridge at least 30 minutes. It’s best to let it sit for 1 to 2 hours. You want to see the fish absorb the lime juice and become partially white opaque. This will be an indicator that the lime juice has “cooked” the fish. 
  • Taste it one last time before serving. You may need more spice or more lime juice