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Seafood and Mango Ceviche

This ceviche can be make with cod, sole or sea bass fish.

Photo of Seafood and Mango Ceviche


2 pounds sea bass, cod or sole fillets
1-1/2 cups fresh lime juice
2 tablespoons olive oil
1 teaspoon sazon seasoning
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup celery stalks, halved and thinly sliced
2 tablespoons fresh cilantro leaves, chopped
1 garlic clove(s), minced
1 small jalapeno chili, minced
2 cups DOLE® Chef-Ready Cuts Mango Cubes partially thawed


  1. Dice fish into ¼-inch pieces, refrigerate.
  2. Whisk together lime juice, olive oil and sazon seasoning, in small bowl.
  3. Place all remaining ingredients including fish into large glass bowl. Pour lime juice mixture over ingredients and toss to mix. Make sure fish is covered with liquid.
  4. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours. The fish should be white in color indicating it is ready to serve.
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