Have you ever made your own ceviche? Instead of cooking your fish on a grill or in a pan, you actually let the citrus cook it for you. So it’s pretty much the easiest cooking process ever.

Mahi Mahi Mango Ceviche Tacos

Serves: 3-4

Prep Time: 20 min
Cook Time: 10 min


  • 2 Mahi Mahi filets, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced (remove seeds and rib for less heat, your choice)
  • ¼ white onion, minced
  • 1 mango, diced
  • ½ avocado, diced
  • 1 garlic clove, minced
  • zest of 1 lime
  • ¼ – ⅓ cup lime juice (enough to cover all the ingredients completely)
  • 2 tablespoons lemon juice
  • 3 tablespoons cilantro, minced
  • 1 tablespoon olive oil
  • healthy pinch of salt
  • pinch of freshly ground pink (or black) peppercorns
  • siete tortillas


  1. Place all ingredients in a non-reactive bowl and mix well to combine. Cover and store in the fridge for at least 10 minutes or for up to 3 hours. The longer it sits, the better it will taste!
  2. Serve in tortillas or with plantain chips on the side! You can use a slotted spoon to remove some of the excess liquid, if you prefer. I just like having all the liquid to drink up after!

Recipe by: Juli at Paleomg.com