Fresh mango ceviche combines halibut, mango, and avocado cubes marinated in plenty of fresh lime juice with cilantro and jalapeño for a bright, slightly spicy bite. Serve with crisp baked wonton chips for a refreshing summer appetizer.
This mango ceviche is the ultimate summer snack: sweet mango, creamy avocado, and tender cubes of white fish tossed in tangy lime with cilantro and a touch of jalapeño heat. It’s an easy, make-ahead appetizer that comes together with minimal prep and maximum flavor.
The crunchy oven-baked wonton chips elevate the dish — they’re quick to prepare and perfect for scooping up the ceviche. Whether you’re serving it for a casual gathering or a light dinner, this combination is always a crowd-pleaser.
This Ceviche Features
- Cubes of lime-marinated white fish
- Fresh mango, avocado, and tomato
- A hint of heat from jalapeño and bright cilantro
- Homemade crispy wonton chips for dipping
Making the Ceviche
(Full recipe details below.)
Ingredients You Will Need
- Wonton wrappers
- Nonstick cooking spray
- Halibut (or other firm white fish, sushi-grade)
- Mango
- Avocado
- Tomato
- Jalapeño
- Red onion
- Cilantro
- Lime (freshly squeezed)
- Salt and pepper to taste
Choosing Your Fish
Use sushi-grade fish since this recipe “cooks” the fish in lime juice rather than with heat. Halibut, cod, mahi-mahi, or shrimp all work well. Cut into uniform 1/2-inch cubes so the acid from the lime penetrates evenly.
Tips for Perfect Ceviche
- Oven-bake wonton chips: Cut wrappers into triangles, spray with nonstick spray, season with salt, and bake at 375°F for 4–6 minutes until golden. Watch closely — they brown quickly.
- Cut ingredients uniformly: Dice fish, mango, avocado, and tomato into 1/2-inch cubes so each bite is balanced and easy to scoop with chips.
- Use fresh lime juice: Freshly squeezed lime juice brightens the dish more than bottled juice.
- Marinate for about 45 minutes: The lime juice will “cook” the fish as it sits; check the texture and adjust marinating time if desired.
- Serve chilled: Keep the ceviche refrigerated until serving for the best taste and safety.
Recipe Variations
Try these simple swaps for a different twist.
- Adjust the heat: Omit the jalapeño for mild ceviche, or swap in a serrano or habanero for more heat.
- Change the fruit: Use pineapple or peaches instead of mango for a different sweet note.
- Different dippers: Serve with tortilla chips if you prefer a heartier scoop.
Storing Instructions
Store ceviche in the refrigerator for up to 2 days. Keep wonton chips in an airtight container at room temperature for up to 1 week. For best texture, add avocado just before serving if you plan to store the ceviche longer.
This ceviche delivers bright, layered flavors: tangy lime, sweet mango, creamy avocado, and aromatic cilantro with just enough jalapeño heat. It’s a fresh, vibrant appetizer that pairs perfectly with crisp wonton chips — easily one of the best things to put on a chip this summer.
Mango Ceviche with Wonton Chips
Mango Ceviche with Wonton Chips
Ingredients
Wonton Chips
- 6 oz wonton wrappers (about 25 wrappers)
- Nonstick cooking spray
- Salt to taste
Mango Ceviche
- 1 lb fresh skinless halibut or other white fish, cut into 1/2-inch cubes
- 1 medium mango, peeled, pitted and cut into 1/2-inch cubes
- 1 medium avocado, pitted and cut into 1/2-inch cubes
- 1 medium tomato, cored and cut into 1/2-inch cubes
- 1 small jalapeño, minced (or more to taste)
- 1/2 cup minced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 cup freshly-squeezed lime juice
- 1 teaspoon grated lime zest
- Salt and pepper to taste
Instructions
Wonton Chips
- Preheat oven to 375°F and place racks in the middle. Line two large sheet pans with parchment paper. Cut wonton wrappers into triangles and arrange in a single layer on the pans.
- Spray both sides of the wonton triangles with nonstick cooking spray and season lightly with salt.
- Bake at 375°F for 4–6 minutes, working in batches if necessary, until golden brown and crisp. Let cool completely on the sheet pans.
Mango Ceviche
- In a large shallow bowl, combine the fish, mango, avocado, tomato, jalapeño, red onion, cilantro, lime juice, and lime zest. Season with salt and pepper to taste.
- Cover and refrigerate for about 45 minutes, tossing occasionally to ensure the fish is evenly coated and the flavors meld.
- Serve chilled with wonton chips for dipping. Enjoy immediately.
Notes
Storing Instructions: Store ceviche in the refrigerator up to 2 days. Wonton chips keep in an airtight container at room temperature for up to 1 week. If making ahead, consider adding avocado just before serving to preserve texture.
Nutrition
Serving: 4 oz ceviche (6–8 chips) | Calories: 240 kcal | Carbohydrates: 28 g | Protein: 18 g | Fat: 7 g | Fiber: 4 g | Sugar: 6 g
More fresh summer appetizers to try:
- Caprese bruschetta with basil pesto
- Whipped goat cheese with honey-roasted strawberries
- Grilled caprese flatbread with basil chimichurri