Tropical mango ceviche with habanero chilli and lime, served with tostadas and avocado.
About this recipe
A vibrant tropical ceviche combining sweet ripe mango with the fruity heat of habanero chilli and the sharp acidity of lime juice. Served on baked tostadas with sliced avocado, this dish showcases the brilliance of Mexico's coastal cuisine where tropical fruits meet the sea.
History & Origin
Ceviche reached Mexico via the Pacific route, brought by the fishing cultures of Peru and Ecuador that traded with the coasts of Colima, Jalisco and Nayarit. On the Gulf coast, particularly in Yucatan and Quintana Roo, fishermen began incorporating the Manila mango - a variety endemic to the peninsula with a unique sweetness - into ceviche, creating a version unparalleled anywhere else in the world. The habanero, Yucatan's most emblematic chilli, contributes its characteristic fruity heat that pairs perfectly with lime's acidity. This dish is testament to the genius of Caribbean-Mexican cooking: fishing techniques fused with tropical fruits that the land yields with extraordinary generosity.
Estimated cost
£14.50
Total cost
£3.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
3g
Protein
34g
Carbohydrates
10g
Fat
7g
Fibre
300mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel and cut the mango into small 1 cm cubes. Place them in a glass or ceramic bowl.
💡 Use ripe but firm mangoes so they hold their shape when mixed with the lime juice.
- 2
Finely chop the habanero chilli, removing the seeds and membrane. If you prefer less heat, use only half.
- 3
Mix together the mango, habanero, peeled and diced cucumber, chopped tomato, finely diced red onion and fresh coriander.
- 4
Squeeze the limes over the mixture. Add salt to taste and mix gently. Leave to rest for 10 minutes so the flavours meld together.
💡 The lime juice lightly 'cooks' the mixture and binds the flavours.
- 5
Serve on baked tostadas and garnish with sliced avocado. Add a few extra drops of lime juice before serving.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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