Ceviche con Mango

Mango kingfish ceviche

Mango & Kingfish Ceviche by our co-founder Gerardo Lopez, featured in My Market Kitchen Ep. 22 S8, all fresh ingredients direct from the market & the best part is you can cook this delicioso ceviche anywhere... no oven or stove needed but keep your knife sharp & chopping board ready. Serve with totopos (tortilla chips) or tostadas on the side.





30 minutes


  • 200g corn tortillas chips
  • 500g of kingfish or snapper fillets, skin off
  • Juice from 6 limes
  • 1 medium Lebanese cucumber
  • 1/4 red onion
  • 1 jalapeño chilli
  • 1 small yellow capsicum
  • 1 ripped mango
  • 10 mint leaves
  • Juice from 1 orange
  • Salt & pepper to taste

Cooking Instructions

  1. Dice the fish in 1cm cubes & place in a bowl. Cover with the lime juice & place in the fridge for at least 30 minutes.
  2. Slice the cucumber & red onion in thin slices. Dice the jalapeño & capsicum in half a centimeter cubes. Dice the mango in 1cm cubes too. Finely chop the mint leaves.
  3. Remove the fish from the fridge & discard the lime juice. In a bowl, add the fish, cucumber, mango, onion, chilli, capsicum & mint leaves. Add the orange juice & mix all the ingredients adding salt & pepper as needed.
  4. Serve with corn tortilla chips.

¡Buen Provecho!

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