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Tilapia Ceviche with Mango

Tilapia Ceviche with Mango
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 4 6- ounce skinless tilapia fillets, cut into small cubes
  • 1 cup Orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1/4 cup Soy sauce
  • 1/2 cup rice vinegar
  • 1 red onion, halved and thinly sliced
  • 2 mangos, peeled, pitted and diced
  • 2 jalapenos, finely chopped, seeds removed
  • 3/4 cup fresh cilantro leaves
  • tortilla chips



1 Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices
2 Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
3 Drain the tilapia, discarding the marinade, and pat it dry with paper towels.
4 Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
5 Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia.
6 Toss to coat and serve immediately.

Source: © 2008 National Mango Board

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