Delicious & Easy

Mango, Red Bell Pepper, and Cilantro Rockfish Ceviche

Take a flavorfully inspired trip to the coast of Peru and indulge on this Pacific rockfish ceviche recipe. Pile the ceviche high on a tostada or serve with tortilla chips and crackers.

Ingredients for

Mango, Red Bell Pepper, and Cilantro Rockfish Ceviche

  • 4 limes
  • ½ navel orange
  • 1 pound Pacific rockfish, skinned and deboned
  • Pinch salt, 1 large avocado, tortilla chips, to serve
  • 1 mango, peeled and diced
  • 1 large red bell pepper, seeds removed and diced
  • ½ cup minced red onion
  • 1 jalapeño, seeds removed and minced (or half if it’s extra spicy)
  • 2 tablespoons chopped cilantro, plus leaves for garnish


Instructions for

Mango, Red Bell Pepper, and Cilantro Rockfish Ceviche

Juice three limes and half of the navel orange and combine juices in a large glass bowl.

Cut the remaining lime into wedges for garnish.

Cut the fish into ½-inch cubes. Mix diced fish with lime and orange juices to evenly coat each piece of fish. Cover and refrigerate while preparing the rest of the remaining ingredients. Fish should marinate in the citrus juices until the outside of the fish is opaque and firm, approximately 20 to 30 minutes. (For a more well-done ceviche, marinate the fish in the citrus juices for 1 to 2 hours.)  

Once the fish is ready, drain and reserve marinating juices, and transfer fish to a bowl.

Combine all ingredients in a large glass bowl and mix well.

Finish ceviche by adding 2 to 3 tablespoons of the reserved marinating juices to the fish and ceviche mix of choice and gently toss to combine.

Season with salt to taste. Garnish with mint or cilantro leaves and serve with lime wedges, avocado, and tortilla chips.

Frequently asked

Questions About This Recipe

Is the fish in ceviche raw?

The raw fish in ceviche is cured or denatured by the citrus juices, which is basically an acid bath that kills unwanted bacteria and changes the texture the fish from raw to cooked.


Notes & Thoughts

Pacific rockfish is also known as rock cod or Pacific snapper. Rockfish is certified by the Marine Stewardship Council (MSC) and have been identified as one of the best choices for sustainable seafood by the Monterey Bay Aquarium Seafood Watch. Purchase them direct from a local fisher at Tuna Harbor Dockside Market.

Image: ruidoblanco