This tropical ceviche is a fresh and colorful variation of traditional ceviche. In this recipe, we combine fresh fish with mango, passion fruit, and lime to create a delicious balance of tangy, sweet, and refreshing flavors.
If you have never tried ceviche with fruit, I truly recommend giving it a chance. This recipe has a very special flavor. My younger sister, Lisa, taught me how to make it, and it is a fresh and different ceviche with a delicate tropical touch that is definitely worth trying.
Ingredients for Tropical Ceviche
Remember that many of the ingredients in this recipe can be adjusted to taste, especially the lime juice, salt, sugar, and amount of fruit. This is what I used to prepare mine.
🐟 Fish
I used both tilapia and sea bass, but you can use tilapia, sea bass, shrimp, cod or any available fresh fish available to you and your budget. The important thing is to cut the fish into evenly sized pieces so they cure at approximately the same rate in the lime juice.
🧄 Garlic
Finely chop the garlic before adding it to the ceviche. This ingredient is completely optional. I like it because it adds plenty of flavor, but you can leave it out if you do not enjoy raw garlic.
🍋 Lime juice
Key limes are traditionally used for ceviche because of their tart, intense flavor, but Persian limes work just as well and are often easier to find. I have also made this recipe with lemons, and although the flavor is slightly different, the ceviche is still absolutely delicious. Use whichever citrus is available where you live. The important thing is to add enough juice to completely cover the fish without using more than necessary.
🧅 Red onion
I like to use thinly sliced red onion for this recipe. In addition to adding delicious flavor, it gives the ceviche a beautiful color.
🥭 Mango
For this recipe, use a mango that is starting to ripen but is still firm—not completely green or fully ripe. At this stage, it adds flavor and freshness while holding its shape nicely in the ceviche.
🟠 Passion fruit
You can add the passion fruit pulp with the seeds or strain it and use only the juice. Both options give the ceviche a delicious tropical flavor. I love to add the seeds because they add an extra crunchiness to the ceviche.
🥤 Sprite or another clear lemon-lime soda
A small amount of soda adds a touch of sweetness and helps balance the acidity of the lime juice. It is best to use a clear soda so it does not alter the color of the ceviche.
💡 Extra Tips for Delicious Tropical Ceviche
- Place the sliced red onion in ice water. This helps it stay crisp and softens its sharp raw flavor.
- Drain the onion thoroughly before adding it to the ceviche so it does not introduce excess water into the mixture.
- After adding the lime juice, allow the fish to rest for 10 to 15 minutes or until the outside begins to turn opaque.
- When removing the passion fruit pulp, avoid scraping the white part of the rind because it can add a slightly bitter flavor.
- Refrigerate the ceviche before serving. This resting time allows the flavors to come together and creates a more balanced result.
How to Make Tropical Ceviche
This tropical ceviche comes together in just a few simple steps. Here's how to make it.
Step 1: Crisp the red onion
Thinly slice the red onion and immediately place it in a bowl of ice water.
Step 2: Cut the fish
Cut the fish lengthwise into strips and then into evenly sized cubes so the pieces cure at approximately the same rate so they cure evenly in the lime juice.
Step 3: Add the garlic, lime juice, and salt
Place the fish in a bowl and add the finely chopped garlic. Pour in enough lime juice to completely cover the fish, add one teaspoon of salt, and let it rest for about 15 minutes.
Step 4: Prepare the mango
Peel the mango and cut it into cubes, thin strips, or your preferred shape. Add it to the ceviche.
Step 5: Add the red onion and passion fruit
Drain the red onion thoroughly before adding it to the bowl. Then add the passion fruit pulp or strained juice.
Step 6: Finish and refrigerate
Add the Sprite, sugar, salt, and black pepper to taste. Mix well, cover, and refrigerate the ceviche for 30 minutes before serving.
💡 Juicy Questions You May Have
No problem! This recipe is a tropical variation of ceviche that combines fresh fruit with the bright acidity of lime juice and the savory flavor of garlic. If you prefer a more traditional version without fruit, be sure to check out my Tilapia Ceviche recipe. It is made with tomatoes and classic ceviche ingredients while still being fresh, flavorful, and easy to prepare.
No. Although it contains mango, passion fruit, a little sugar, and lemon-lime soda, it is not meant to taste like a sweet dish. The goal is to create a pleasant balance between the acidity of the lime and passion fruit and the natural sweetness of the mango.
Yes, but it is best to prepare it on the same day you plan to serve it. This helps the fish and fruit maintain their freshness and texture.
Not really. The passion fruit primarily adds a delicate tropical flavor. However, you can strain the pulp and use only the juice if you prefer the ceviche without seeds.
For the best flavor, freshness, and texture, I recommend enjoying it on the same day it is prepared. Keep it covered and refrigerated until serving, and avoid leaving it at room temperature for extended periods.
Serve the ceviche in individual glasses, small appetizer cups, or a large serving dish. You can accompany it with saltine crackers, patacones, tortilla chips, or tostadas. This is one of those recipes that looks beautiful without requiring a complicated presentation.
🍴 A Different Ceviche Worth Trying
This tropical ceviche is one of those recipes that surprises you from the very first bite. It has the freshness of traditional ceviche, but the delicate mango and passion fruit flavors make it feel light, refreshing, and very special.
Another delicious way to enjoy it is in a ceviche caldosa, a popular Costa Rican way of serving ceviche. The ceviche is poured directly into a bag of chips or crunchy snacks and mixed together, creating a fresh, crunchy combination filled with flavor. And if you enjoy seafood as much as I do, be sure to check out my:
Tuna Salad Recipe using canned tuna. A super fast and delicious recipe.
Shimp and Rice or Arroz con pollo the Costa Rican way.
If you prepare this tropical ceviche, let me know how it turned out and who you shared it with. Also, tell me in the comments if there is another recipe you would like to see on the channel.
Besitos! (Kisses)
Mara
Tropical Ceviche
Equipment
- Cutting board and knife
- bowls
- measuring spoons and cups
Ingredients
- 2.2 pounds white fish
- ½ red onion
- 2-3 3 garlic cloves
- 10-12 12 limes
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 2-3 passion fruits
- 1 mango
- 12 ounces lemon-lime soda
- 1 teaspoon black pepper
Instructions
- Finely slice the red onion and place it in a bowl of ice water while you prepare the remaining ingredients. This helps mellow its sharp flavor and keeps it crisp.
- Cut the fish into evenly sized cubes so it cures evenly. Transfer it to a large bowl.
- Add the minced garlic, enough lime juice to completely cover the fish, and the salt. Stir well, then let it rest for 10 to 15 minutes, or until the fish turns opaque.
- Peel the mango and cut it into cubes, strips, or any shape you like. Add it to the bowl along with the drained red onion and the passion fruit pulp.
- Pour in the Sprite or another clear soda, then add the sugar. Season with salt and black pepper to taste, and gently stir until everything is evenly combined.
- Cover the ceviche and refrigerate for at least 30 minutes before serving so the flavors have time to blend. Serve chilled with tortilla chips, crackers, or enjoy it Costa Rican-style in a caldosa.
Notes
- Cut the fish into evenly sized cubes so it cures evenly in the lime juice.
- Use only enough lime juice to completely cover the fish. Adding too much can overpower the other flavors.
- Fresh passion fruit adds the best flavor, but frozen passion fruit pulp can also be used if fresh is unavailable.
- The mango should be ripe but still firm so it holds its shape when mixed into the ceviche.
- Taste the ceviche before refrigerating and adjust the salt, sugar, or black pepper if needed.
- For the best flavor, refrigerate the ceviche for at least 30 minutes before serving.
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