• 1 lb striped bass, filleted and trimmed
  • 1/2 red onion
  • 1 avocado
  • 1 mango
  • 1 cup freshly squeezed lime juice
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup cilantro
  • 1 green jalapeno
  • 1 red jalapeno
  • salt & pepper to taste (~1/4 tsp each)
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Time: 20 minutes prep, 120 minutes cook
Servings: 8


  1. Cube fish into 1/2" pieces
  2. Peel, pit and dice mango and avocado into 1/4"-1/3" pieces
  3. Thinly slice red onion and chop into 1/2"-1" strips
  4. Chop cilantro
  5. Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
  6. Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
  7. Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
  8. Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.
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3 votes | 12830 views

Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.


  • Mihir Shah
    July 10, 2008
    Used sea bass that I had the butcher clean and cut for me; the mix of the mango, avocado and fish is out of this world. Cleaned out the bowl. Highly recommend.
    I've cooked/tasted this recipe!
    This is a variation


    • Mihir Shah
      April 22, 2008
      wow - this looks really good. Thanks for sharing.