Mango Avocado Ceviche Style

Name: Mango Avocado Ceviche Style
Prep time: 15 min
Total time: 15 min
Yield: 4.0
Ingredients: 2 ripe mangos, diced; 2 ripe avocados, diced; 1 small red onion, finely chopped; 1 jalapeño, seeds removed and minced; Juice of 3 limes; 1/4 cup chopped cilantro; Salt to taste; Tortilla chips for serving

Highlighted under: Light & Fresh

In the heat of summer, when the sun's blazing and everything feels a bit too much, I crave something light and refreshing. This Mango Avocado Ceviche Style is just the thing, and it costs about $10 to make for a big bowl that serves a crowd. My friends rave about how bright and fresh it tastes, saying it reminds them of beach days. Honestly, it’s so simple that I’m amazed I didn’t try it sooner. You just mix the ingredients and let it chill – what could be easier? Plus, you can customize it however you like, depending on what's in your fridge.

Created by

The Simplecooktips Team

Last updated on 2026-05-19T21:26:18.688Z

Why This Works So Well

Everything's super fresh and vibrant
It takes only a few minutes to make
You can adjust the spice level to your liking

What to Know Before Making Mango Avocado Ceviche Style

When summer hits, this Mango Avocado Ceviche Style is like a breath of fresh air. It’s light, zingy, and oh-so-refreshing. If you stick to the basic ingredients, you'll get that classic taste, but don’t hesitate to toss in whatever extras you have around. Maybe you have some leftover corn or a half bell pepper? Throw it in. This dish won’t judge.

You might notice that the lime juice does more than add zing; it also keeps the avocado from turning brown too quickly. If you're making this ahead of time, you can use this to your advantage. Just mix everything together, and then add the lime juice last, right before you serve. This way, you can prep early and not worry about the color change.

Ingredients

2 ripe mangos, diced
2 ripe avocados, diced
1 small red onion, finely chopped
1 jalapeño, seeds removed and minced
Juice of 3 limes
1/4 cup chopped cilantro
Salt to taste
Tortilla chips for serving

Instructions

Prepare the ingredients

Start by dicing your mangos and avocados. Make sure you pick ripe ones so they’re sweet and creamy. I usually try to avoid the hard ones, but if it happens, I let them sit out for a few days.

Mix it all together

In a large bowl, combine the diced mangos, avocados, red onion, and jalapeño. This is where you can really get creative by adding other ingredients you have on hand, like cucumber or bell pepper. Just remember to mix gently so the avocados don’t get mushy.

Add lime juice and seasoning

Squeeze the juice of the limes over the mixture, then add the chopped cilantro. Give everything a good but gentle toss to combine. Honestly, the lime juice not only adds flavor but also helps keep the avocado from browning, which is a nice bonus.

Season and chill

Sprinkle some salt over the top, to taste. Then cover the bowl and let it chill in the refrigerator for about 15 minutes. This waiting period helps the flavors mingle, although I sometimes just dig in right away.

Serve it up

When you’re ready to eat, scoop the ceviche into bowls and serve with tortilla chips. You might find yourself going back for seconds, just like my sister did last time I made this.

Pro Tips

You can substitute lemon juice if you don’t have limes.
Add a pinch of cumin for a bit of smokiness if you’re feeling adventurous.
This keeps well in the fridge for about a day, but it’s best fresh.

Scaling Mango Avocado Ceviche Style for a Crowd

If you're planning to serve a crowd, this recipe scales wonderfully. Just double or triple the ingredients while keeping the ratios the same. A good rule of thumb is to allow about half a mango and half an avocado per person, alongside the other fixings. Keep in mind that you'll need a larger bowl and maybe a bigger refrigerator space to chill everything properly.

Sometimes, I even make this the night before a big gathering, and it holds up well in the fridge until serving time. Just remember, the longer it sits, the softer the avocados can get. So if you know you have a large group, maybe prep the mangos and onions the day before, and then mix in the avocados and lime juice just before serving. That way, you get all the freshness without the mushiness that can happen if you mix too early.

Questions About Recipes

→ Can I make this ahead of time?

You can prep the ingredients a few hours in advance, but I recommend waiting to mix everything until right before serving to avoid soggy avocados.

→ Is it spicy?

The jalapeño gives it a little kick, but you can always adjust the amount or skip it entirely if you're not into spice.

→ How long does this keep in the fridge?

Honestly, it’s best eaten fresh, but it should last about a day in the fridge. Beyond that, the avocados will start to get mushy.

→ What can I use instead of cilantro?

If you’re not a cilantro fan, try fresh parsley or even chives for a different flavor profile. It'll still taste great.

→ Can I add protein?

Absolutely! I like to throw in some shrimp or crab if I want to make it heartier. Just make sure to adjust the seasoning a bit.