Mango Habanero Fusion Ceviche
Sweet Ataulfo mango and fiery habanero create an electric combination in this crowd-pleasing fusion ceviche. Sweet, spicy, and impossibly fresh.
Sweet meets heat in this bold fusion ceviche. Ripe Ataulfo mangoes add tropical sweetness and a silky texture that perfectly balances the fiery habanero and bright lime. This one always disappears first at parties.
🌿 Ingredients
- 400g sushi-grade tuna or halibut, cut into small cubes
- ½ cup fresh lime juice
- 2 ripe Ataulfo mangoes, diced small
- ½ habanero pepper, minced (use gloves!)
- ¼ cup finely diced red onion
- ½ small cucumber, diced
- Small handful fresh cilantro, chopped
- 1 tbsp fresh orange juice
- Salt and white pepper to taste
- Micro greens or pea shoots for garnish
- Lime wedges to serve
📋 Instructions
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1
Combine diced fish with lime juice and a pinch of salt. Toss gently. Let cure 10–12 minutes.
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2
Meanwhile, combine mango, habanero, red onion, cucumber, and orange juice in a separate bowl.
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3
Drain most (but not all) of the lime juice from the fish — reserve 2 tablespoons of the leche de tigre.
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4
Fold the mango mixture into the fish. Add cilantro.
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5
Add the reserved leche de tigre. Taste and adjust seasoning.
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6
Serve immediately in chilled bowls, topped with micro greens and lime wedges.
🏆 Chef's Tips
- Use the freshest seafood possible — sashimi-grade when available.
- Freshly squeezed citrus juice is non-negotiable for the best leche de tigre.
- Do not marinate longer than recommended — over-cured fish becomes rubbery.