Rockfish Mango Ceviche

Submitted By

Masumi Palhof

1.5+ hours



Active Time:

30 min

Inactive Time:

1+ hours

Total Time:

1.5+ hours


  • 2 lbs. Rockfish meat (or halibut or other white fish) chopped into bite-sized pieces
  • 4 cloves of garlic chopped
  • 1 small bunch fresh cilantro chopped
  • 1.5-2 cups lime juice or juice from 10 limes (enough to cover the fish)
  • 1 large onion (red onions preferred over white for this recipe)
  • 2 cups chopped tomatoes (about 2 large tomatoes or 4-5 medium tomatoes)
  • 3 mini sweet peppers (or 1-2 Bell or Poblano peppers)
  • 1 mango chopped
  • 1 avocado chopped (optional)
  • 2 Jalapeño peppers chopped (optional)
  • Salt and pepper to taste
  • Small corn tortillas (if making fish tacos)
  • Shredded cheese or Queso Fresco (if making fish tacos)

The best part of ceviche is that you can easily add or reduce ingredients to your taste preference. If you don't want a spicy ceviche, just omit the Jalapeño peppers. I don't always include avocado in this recipe, as too-soft avocados don't really hold up to being mixed. I like to use avocados that are ripe but not too soft for ceviche. I also added the tortillas and cheese to the ingredients, as you can easily make these into fish tacos with little extra effort. There are also many variations of ceviche with other seafood such as shrimp, octopus, and other fish as well as other ingredients such as cucumbers, corn, and shallots.

Note: Ceviche is best eaten the same day it is prepared, but if kept in an airtight container in the fridge, you can store it for up to two days. The minimum time needed to soak raw fish in the lime juice is an hour, but if you have sushi-grade or frozen fish you can reduce that time. I recommend a couple hours just so your fish can soak up the flavor, even if you have sushi-grade fish.

  1. Chop your fish and put in a large bowl
  2. Cut and juice your limes or measure your lime juice and pour into the bowl with the fish.
  3. Chop your peppers, garlic, cilantro, onion, tomatoes, and mango and put them in the bowl with the fish and lime juice.
  4. If your fish is not completely covered in lime juice, add more until it is.
  5. Add salt to taste (about 2 tsp) and black pepper if desired
  6. Marinate your ingredients for 1-4 hours.
  7. If your fish looks completely white on the outside, you can proceed to the next step. If not, continue to marinate. If you want more "done" fish, you can cut open a piece to check the insides of some of the pieces and continue marinating if desired.
  8. Chop your avocados if you are including them and add them to your ceviche. Fold in gently as to not smash the avocados.
  9. Taste and add additional ingredients if desired. Serve as is or with hot sauce. If you want to make fish tacos, proceed to step 10.
  10. On high heat, cook the tortillas in a pan with or without oil until the tortilla begins to brown. Flip and repeat on the other side.
  11. After cooking the tortillas, add your ceviche and top with cheese if desired.

Ceviche tacos