Ceviche with Avocado, Mango & Habanero Chiles


Ceviche is a seafood dish that is sure to be a crowd pleaser at your next fiesta! Typically, it consists of raw fish, or shrimp, marinated in citrus juice, and mixed with avocado, tomatoes, onion and cilantro.
The recipe below adds some sweetness with mangos to combat the spice of the habanero chiles. Habanero chiles are well known for their heat but are sometimes underappreciated for their floral perfume and exotic, tropical flavor. This is a ceviche with the flavors of the Yucatan.


Ceviche with avocado, mango, & habanero chiles
Author: Kurt Spataro, Executive Chef for Paragary Restaurant Group
Recipe type: appetizer, side dish, entree Cuisine: mexican, seafood
Prep time: 2 hours 30 mins Cook time: 20 mins Total time: 2 hours 50 mins


  • 8 oz fish or shrimp (choose the freshest fish you can find, one that’s suitable for serving raw)
  • ½ cup lime juice, fresh squeezed
  • ½ cup orange juice, fresh squeezed
  • 2 Tbsp red onion, finely chopped
  • 2 Tbsp cilantro, sliced into ribbons
  • 1 habanero chile, seeded, deveined, and minced (wear latex gloves if you have them)
  • ½ ripe avocado, cut into ½” cubes
  • 1 small, ripe mango, cut into ½” cubes
  • 1 Tbsp extra virgin olive oil
  • kosher salt


  1. Trim fish of any bloodlines or skin.
  2. Cut into ½" cubes and place in a small mixing bowl.
  3. Mix the juices together and pour enough over the fish to completely cover, reserving 2-3 Tbsp.
  4. Let the fish marinate for about 2 hours.
  5. Drain the juice from the fish and return it to the mixing bowl.
  6. Add the reserved juices, onion, cilantro, salt (to taste) & about ¼ of the minced habanero chile.
  7. At this point, taste for salt, lime & heat.
  8. Add as much chile as you like.
  9. Add another squeeze of lime, if necessary.
  10. Gently fold in the mango, avocado, and olive oil.
  11. Serve with chips, or romaine leaves


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)