Mango Habanero Ceviche


Thanks Matt for the tip to add Ginger Ale to cut the acidity from the limes!

Prep: 20 min

Cook/Marinate Time: 6 hours-overnight

Serves: 6-8


  • 1 lb raw white fish ( I used fresh tilapia), cubed
  • 1/2 cup raw shrimp, cubed
  • 2 mangos, cubed
  • 1/2 purple onion, cubed
  • 1 large tomato, cubed
  • 2 habaneros, minced (this recipe is a 1 on the spicy scale, add more for more heat).
  • 1 cup cilantro, chopped
  • 15 limes, juiced
  • 1.5  cans of ginger ale made from sugar cane


  • Cut up produce and fish/shrimp
  • Place in large bowl
  • Juice limes and cover fish and produce ( I use an electric juicer to make it easier).
  • Cover and refrigerate for 4 hours
  • After 4 hours add Ginger Ale for 2 more hours
  • Serve on crackers like saltines or melba toasts


About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

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