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Cod & Mango Ceviche

Ceviche is one of those dishes that screams summer and celebration. It is colorful, fresh and the technique of “cooking” with acid adds a little alchemy to the plate.
I toss up the fish depending on what is most fresh and local. I love using seafood like shrimp, scallops, octopus, and lobster– when I am feeling extra fancy.
But a clean white fish, like cod or halibut is an awesome option—it adds a silky component and absorbs the juices very well.
This week I had a perfectly ripe mango from a photo shoot I worked on so I threw that in for that extra sweet punch and of course a bright pop.
Share your ceviche recipes with us!




1 1/2 pounds Alaskan cod fillets

1 cup freshly squeezed lime juice

1 small white or red onion, minced

1 garlic clove, minced

1 large jalapeño chiles, minced

1/2 cup chopped cilantro

1/2 ripe mango, chopped

Garnish with avocado (optional)


Combine all ingredients with salt and pepper to taste – toss to combine. Let marinate (a.k.a. cook) in fridge for up to 7 hours, or until fish is opaque. Garnish with a couple small cubes of avocado.


Satisfy your senses,
Amanda (follow me on Twitter!)

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