Ceviche with Mango and Cucumber

Ceviche with Mango and Cucumber is one of those recipes that feels like a little celebration of colour, contrast, and freshness. It’s the sort of dish you bring out when you want something fuss-free but impressive. Quick to prep, vibrant to serve, and unexpectedly moreish. With a chilled glass of something crisp, it becomes the centrepiece of any relaxed gathering. This ceviche skips heavy sauces or fussy plating in favour of bright, punchy ingredients that speak for themselves. The combination of citrus-cured fish, ripe mango and cool cucumber makes every bite feel like sunshine on a spoon.

Table of Contents

• Ingredient Breakdown
• Ceviche’s Cultural Context
• Choosing the Right Fish 
• Knife Skills: Why Your Cuts Matter
• Citrus for Curing in Ceviche
• Seasonal Sensibility: When to Serve and What to Pair
• More Fresh Recipes

Ingredient Breakdown

• Firm white fish: The backbone of this ceviche, chosen for its clean flavour and meaty texture
• Red onion: Adds a sharp bite and essential crunch
• Red chilli: Offers a subtle heat and contrast to the sweet mango
• Lime juice: Fresh, zesty, and acidic—it “cooks” the fish and brings everything alive
• Orange juice: Adds natural sweetness to balance the citrus sharpness
• Cucumber: Crisp and cooling, a textural contrast that brightens the dish
• Mango: Juicy and sweet, it pairs beautifully with the citrus and spice
• Fresh coriander: Fragrant and herby, it lifts the whole dish
• Extra-virgin olive oil: Adds a smooth richness to round out the sharp and sweet notes\

Ceviche’s Cultural Context

While Ceviche with Mango and Cucumber brings a modern twist, it’s rooted in a culinary tradition that dates back centuries. Ceviche is widely believed to have originated in Peru, though variations of raw fish marinated in acidic juice can be found throughout coastal Latin America and beyond. What ties them together is the method: using citrus to transform fresh seafood without heat. 

Each country has its own spin. In Mexico, for instance, you’ll find tomatoes and avocado in the mix. In Ecuador, they might serve it with popcorn or plantain chips. Our version leans into tropical notes, borrowing from those warmer climes but with a nod to seasonal versatility. Understanding its cultural background gives greater depth to what might seem like a simple dish. It’s a reminder that food connects us across geography, heritage, and history. The citrus, the spice, the raw preparation: all speak of a longstanding appreciation for fresh, vibrant, and minimal cooking done well.

Choosing the Right Fish

The success of Ceviche with Mango and Cucumber starts with your choice of fish. Go for something firm and fresh. Sea bass, halibut, or snapper all work well. What you want is a white fish that holds its shape and has a clean flavour. Make sure it’s sushi-grade or labelled safe for raw consumption. If in doubt, ask your fishmonger directly. 

You’ll be marinating the fish in acid, not cooking it over heat, so freshness is critical. Once you’ve cubed it, a little salt helps firm it up before the citrus is added. This small step makes a big difference to the final texture, keeping the cubes intact when mixed with the rest of the ingredients. Don’t rush this part: fish is the star, so it’s worth treating it with a little extra care.

Knife Skills: Why Your Cuts Matter

In Ceviche with Mango and Cucumber, uniformity is more than a matter of presentation. It’s about texture and consistency. Cutting your fish into even cubes, roughly 1cm in size, ensures they cure at the same rate. If some are too large, they may remain raw inside; too small, and they’ll over-cure and become chewy. 

A sharp knife is essential here. It prevents tearing the fish, which not only looks messy but compromises the mouthfeel. The same applies to the mango and cucumber. Keeping everything to roughly the same size ensures that each spoonful delivers a balanced bite. It’s also worth paying attention to the onion: finely chop it, then soak it as directed to mellow its bite. Precision here pays off in every way. This isn’t about being fancy. It’s about respecting the ingredients and letting them shine. Even the chilli benefits from an even, fine dice so it distributes its heat without overwhelming any single bite.

Citrus for Curing in Ceviche

When you prepare Ceviche with Mango and Cucumber, it might feel like you’re cooking with citrus, and in a way, you are. The acid in lime and orange juice causes a reaction in the proteins found in fish. This process, called denaturation, changes the structure of the proteins much like heat does in traditional cooking. The flesh turns opaque and becomes firmer to the touch. 

What’s fascinating is that although the texture mimics that of cooked fish, the temperature never rises. This is why freshness is absolutely key: acid can firm the flesh, but it can’t kill bacteria or parasites. It’s also why marination time matters. Too short, and the fish remains overly raw in the centre; too long, and it turns rubbery. In this recipe, thirty minutes is just enough to achieve that silky, tender finish. The citrus not only cures but brightens the whole flavour profile, marrying the fish with mango and cucumber beautifully.

Seasonal Sensibility: When to Serve and What to Pair

Ceviche with Mango and Cucumber is the kind of dish that feels at home in the warmer months. Its brightness, acidity and clean lines make it a natural companion to sunshine and light meals. That said, with access to good ingredients, there’s no reason you can’t enjoy it year-round. The mango brings a summery feel, but even in the off-season, you can substitute it with citrus segments or finely diced pear for an autumnal twist.

When serving, think about contrast and temperature. Pair this ceviche with something cool and crisp: a glass of dry white wine, a Sauvignon Blanc or Albariño, or a citrus-forward mocktail if you prefer. As for side dishes, keep it minimal. Light tortilla crisps, fresh greens, or a shaved fennel salad all work well. You don’t want anything that overpowers the delicate balance. Serve it as a starter or light main, and let the freshness lead the way.

More Fresh Recipes

If you’ve enjoyed this Ceviche with Mango and Cucumber, here are some more fresh, summery recipes for you to try:

• Herby Zingy Salmon: Perfectly roasted salmon slathered with a delicious, zingy sauce. A quick and easy dish that takes just 15 minutes from start to finish.
• Chimichurri Grilled Corn on the Cob: A dish that transforms a simple vegetable into something truly special. Sweet, juicy corn meets the smoky intensity of the grill, all brought together by a zesty orange chimichurri.
• Salmon with Mango & Avocado Salsa: Oven-roasted salmon fillets served with a bright, zingy mango and avocado salsa, packed with flavour. Easy to make and comes together in just 15 minutes!

If you’d like to see how I make all these recipes and more, head on over to my Instagram!