By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
76 cal · 20 min
Mango Ceviche
Recipe GLPRdc39ebec017fc0
A refreshing Peruvian-inspired fruit ceviche featuring ripe mango cubes brightened with fresh lime juice, diced red onion, cilantro, and ají limo chile. This light, vibrant dish showcases the natural sweetness of mango balanced by citric acidity and subtle heat, served chilled as an elegant appetizer or light main course.
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Ingredients
1 large large red onion, thinly sliced
2 large large ripe mangoes, peeled, pitted, and cut into 3/4-inch dice
4 juice of fresh lime juice
¼ tsp salt
1 ají limo chile, seeded and finely chopped
2 tbsp fresh cilantro leaves, finely chopped
Directions
Slice the red onion into thin rounds and set aside in a small bowl.
Peel and pit the mangoes, then cut the flesh into 3/4-inch dice and place in a serving bowl.
Pour the fresh lime juice over the diced mango and gently toss to coat evenly.
Add the sliced red onion, salt, and chopped ají limo to the mango and lime mixture.
Gently fold in the chopped cilantro until all ingredients are evenly distributed.
Chill until ready to serve, or serve immediately for a fresher texture. Taste and adjust salt and lime juice as needed.
Comments
Ají limo—the Peruvian chili essential to this dish—is not stocked at Charlotte chains and will require a special trip to a Latin market or specialty grocer. Ingredient cost is moderate (mango and lime prices vary by season, but red onion and cilantro are cheap), and the 20-minute timing is honest for a no-cook appetizer. This is a fresh, same-night dish that does not reheat and demands ripe mango and fresh citrus; it suits a dinner party or light summer meal rather than a family weeknight, and the ají limo hunt is the real friction point for a weekday kitchen.
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