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National Pinot Grigio Day: Mango and Fish Ceviche

Oriana Romero
This easy mango and fish ceviche is the so addictive and yet so cool and healthy on a warm day. It’s tangy, savory, and sweet and perfect for a backyard party with wine.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer


  • 1 ½ lb fresh skinless bass or snapper, cut into 1/2-inch dice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh lime juice about 6 – 7 limes
  • ½ cup freshly squeezed orange juice about 1 large orange
  • 2 teaspoons aji-no-moto umami seasoning (optional but highly recommended)
  • 1 medium red onion finely sliced
  • 1 cup mini sweet peppers finely diced (about 5 peppers) (I used yellow, orange and red)
  • 2 large ripe mangoes peeled, pitted, and cut into 1/2-inch dice
  • 2 – 3 tablespoons fresh cilantro chopped


  • Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 15 to 20 minutes.
  • Empty 1/2 of the lime juice from the bowl.
  • Mix the orange juice and aji-no-moto, if using, in a small bowl. Add the mixture to the fish.
  • Add onion, sweet peppers, mango and cilantro. Stir gently.
  • Serve, with tostones, plantain chips, or sweet potatoes chips, if desired.


You can use any semi-firm white-fleshed ocean fish, such snapper, halibut, sea bass, tilapia, or mahi-mahi.
The aji-no-moto (umami seasoning) can be found in any Asian store or online.
If you want to add a little heat to your ceviche, substitute sweet peppers for hot peppers, such red chilies or serranos.