Tropical mango ceviche with habanero chile and lime, served with tostadas and avocado.
About this recipe
A vibrant tropical ceviche combining sweet ripe mango with the fruity heat of habanero chile 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 chile, 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
$11.49
Total cost
$2.87
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
220
Calories
3g
Protein
34g
Carbohydrates
10g
Fat
7g
Fiber
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 chile, 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 cilantro.
- 4
Squeeze the limes over the mixture. Add salt to taste and mix gently. Leave to rest for 10 minutes so the flavors meld together.
💡 The lime juice lightly 'cooks' the mixture and binds the flavors.
- 5
Serve on baked tostadas and garnish with sliced avocado. Add a few extra drops of lime juice before serving.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
Read moreRelated Recipes
Veracruz-Style Shrimp Chile Broth
Veracruz shrimp broth with guajillo chile, tomato and epazote in the classic jarocho style.
Camarones en Chileajo (Shrimp in Oaxacan Chile-Garlic Sauce)
Shrimp in Oaxacan chileajo sauce of dried chiles, roasted garlic and spices.
Campechana de Mariscos (Mixed Seafood Cocktail)
Mixed fresh seafood cocktail in tomato sauce.
Vuelve a la Vida (Seafood Cocktail "Back to Life")
Spicy mixed seafood cocktail, famous for "reviving" anyone.
Enjoyed this?
Follow on TikTok for Mexican recipe & restaurant videos, and get updates by email.