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Tuna and Mango Ceviche | A restaurant worthy dish you can make at home!

Tuna and Mango Ceviche

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Tuna and Mango Ceviche is an appetizer you’d expect to order at a high end restaurant! But, thanks to Dorie Greenspan, you can make it at home!

Tuna and Mango Ceviche - an elegant, restaurant worthy appetizer you can make at home
Tuna and Mango Ceviche

My first experience with sushi was as a teen when we lived in Vancouver. My parents were treating us to a night out at a Japanese restaurant…and I don’t recall anything other than there was raw fish on the menu.

I couldn’t see any reason to eat uncooked seafood, though my parents dove in with gusto! A decade later, I had an epiphany as I swooned over  tuna tartare at one of Todd English’s restaurants in Aspen. I finally realized what all the hype was about. Each bite  was exquisite. So when this Tuna and Mango Ceviche showed up on our French Fridays’ schedule this month, I was thrilled.

Tuna and Mango Ceviche - an elegant, restaurant worthy appetizer you can make at home

An Elegant Seafood Appetizer or a Light Meal

Here’s when having a picky family pays off. This was ALL for me. Four appetizer servings became two dinner servings. Though this sort of dish should be served after a brief chilling since the lime juice breaks down the tuna over time, making it mushy, I loved it so much, I just didn’t care!

Lime, ginger, peppers, onion played deliciously off the tender tuna, creamy avocado and sweet mango. There was some chopping and dicing involved, but not a difficult recipe at all. Just make sure to procure your tuna from a reputable fish monger for the freshest seafood. Locally, I go to Kona Jack’s Fish Market, where they don’t roll their eyes at me when I ask for a pretty piece of fish. This tuna and mango ceviche ranked in my top 5 recipes we’ve created from Around My French Table…so darned tasty!

Tuna and Mango Ceviche - an elegant, restaurant worthy appetizer you can make at home

Dorie’s Ceviche Recipe:

Dorie’s recipe can be found on Now you can make this for the sushi and/or ceviche lovers in your life. Just make sure to purchase the best quality, sushi grade tuna you can find.
Tuna and Mango Ceviche - an elegant, restaurant worthy appetizer you can make at home



Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #45: Find small ways to increase the amount of exercise in your day. Park a little further from the door when you go shopping. Take the stairs instead of the escalator or elevator. Moving more will increase your metabolism…a good thing!

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37 comments on “Tuna and Mango Ceviche”

  1. Tuna and mango sounds interesting.. really unusual.

  2. That’s a HUGE piece of jalapeño there Liz! I used TINY pieces of a red chili and Mr Neil (who loves heat!) thought it was hot! I am hoping this was just for the photo! Yours is so pretty!

  3. I’ll have what Bill’s having:@) Have a great weekend Liz!

  4. Glad you loved it Liz – and all the better because you don’t have to share! It was ok for me but not a keeper.

  5. This looks great! I love Ceviche, it is so fresh!

  6. How pretty Liz and it sounds so appetizing. I could eat 2 of these as well but if no one else indulged I’d probably eat all four. Nice recipe and photos.

  7. I suppose I am not surprised that this was a meal for one 🙂

    Very pretty presentation. Safe travels!

  8. I ate it all myself too. Perfect skinny tip meal. No carbs and healthy fat. Glad you love it too.

  9. wow, what a stunning ceviche !!!
    i once made live spinny lobster ceviche and i guess this tuna version is worth to try!!!

  10. This looks so pretty and colorful, but I’ve heard that eating raw fish is not good for your health… is this a false statement? I would love to try this recipe but I might panic from the idea of raw fish :), just not used to it. When I have sushi I always go for the rolls without raw fish.

  11. looks absolutely amazing! I love the recipe! Worth try!

  12. Liz, I would adore your ceviche for lunch or dinner! Love the touch of jalapeno with avocado and sweet mango 🙂
    Happy Weekend!

  13. Beautiful presentation, Liz. We loved this even though I used cooked shrimp. Enjoy your
    weekend at the IFBC, sorry Tricia and I could not make it this year.

  14. Oh gosh….I just love Ceviche and have eaten just about all I could find since I was six and first came to it when my family (from Kansas LOL) was down in Managua,Nicaragua. Then it was mostly a type of snapper. Now, we can get all kinds of seafood in Ceviche. I love Sashimi….the totally raw fish. Though I tend to like the taste of Ceviche much better. I have never had a ceviche with mango and avocado. I love both so I’m thinking that they would only make the Ceviche better. I’m like….way YUM here. What does your B think though Liz? Is he ‘alergic’ to raw/un-heat cooked seafood???? *grin* —- I’m way grinning about the ‘faux alergies’…….I live with some that are afflicted with that too. ROTFL

  15. I did a make-up this week because it worked into my promises and activities. But, I, too, learned to love ceviche in Aspen. Shortly after we moved here, in 1988, we were invited to a dinner party where ceviche was served. I had no clue. Luckily, my hostess was kind and educated this ignorant Iowa girl. Because those of you who made this recipe loved it so much, I will eventually give it a go.

  16. Love this recipe! Manservant would love it too! I’m pinning it to make when he gets home. And so healthy! I think a good skinny tip would be to serve this for dinner every night!

  17. My husband also doesn’t enjoy fish…raw or cooked. So this would be ALL for me too. YUM!

  18. Your bubbling enthusiasm for this dish has me so excited I must give it a try. Funny thing is, I’m still willing even though Mangoes are new to the good side of my taste buds, lol…

    Thanks so much for sharing, Liz…

  19. One refreshing and delicious combo!

  20. What gorgeous presentation. Love your serving glasses. I wish I could have made the original recipe, I have a feeling that I would have loved it because the shrimp version was absolutely delicious. Maybe next time I need to throw some bell peppers in there so that my husband will leave it all for me:-)

  21. Liz, this is such a fresh and healthy ceviche! Love the choice of fruits and spices here! Appetising!

    Gourmet Getaways

  22. First off, if I owned those great glasses I also would have used them for presentation – they are perfect ! Now that ceviche. Wow. I had no idea how great this would be. Still can’t believe that we ended up with this recipe from AMFT (which never seems to surprise me with the scope of recipes) but am I ever glad. We will SO be repeating this. BTW- I am still.not. there. with the sushi. But I tried at least, I tried – at IFBC last year. Meanwhile, more seared shrimp !

  23. Moving more is a good thing especially when gorgeous dishes are set forth…Vancouver would be an ideal place for an intro to sushi…And yes, indeed, lucky you that your family has yet to see the joys of sushi or ceviche!

  24. I have never eaten raw fish, it’s not that I haven’t wanted to try it, but I have a picky eater when it comes to my hubby. This sounds like something I would love to try. I love your presentation, beautiful as always.

  25. Top 5! That’s high praise. Good thing you didn’t have to share. Love the glasses you served this in.

  26. Love your presentation, tuna and mango are perfect paired together, great dish.

  27. I’ve wanted to try ceviche of any sort for such a long time but the closest I can get to it is sashimi. Ah well, maybe one day.

  28. This looks great for have a nice aperitif. A friend of us makes a recipe similar at yours, we love it !

  29. gorgeous presentation! Lovely appetizer!xxx

  30. I have had sushi but just don’t like it. Can’t get over the raw meat thing. Glad you liked it. I did a make-up instead.

  31. Lizzy, Your Ceviche looks simply wonderful! Gorgeous photos! I chose to go with the Seared Shrimp…Dories Bonn Idee!

  32. What a refreshing and delicious dish 😀

    Choc Chip Uru

  33. Liz, absolutely stunning presentation – your Ceviche looks incredibly fresh – somehow I am not that surprised that you ended up being the one in your house that really enjoyed this recipe!
    So right about getting the freshest fish possible – I know that “eye-rolling” thing, I have got an issue with that too here…seriousl, your Ceviche looks fabulous, what and utterly wonderful French Fridays post!

  34. Love those glasses! Everything is so perfect!

  35. Sometimes there are benefits from having to cook two meals. 🙂 This looks lovely.

  36. I am not a seafood lover but my family would flip for this!

  37. This was wonderful, wasn’t it? I had it all to myself, too, but I made a smaller amount (and wish I hadn’t). My first sushi was in Vancouver, too, though I grew up out in the Fraser Valley. 🙂

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