Redfish Ceviche with Mango

Redfish Ceviche with Mango and Cucumber is a light, vibrant dish where fresh redfish is marinated in citrus juice until it turns opaque and tender. You can also make this ceviche with shrimp, mahi-mahi, or snapper for equally delicious results.

Sharing Your Fresh-Caught Redfish

There are few meals that capture a moment quite like redfish ceviche with mango and cucumber. I still remember standing in the kitchen of a VRBO in Port O’Connor, Texas, a fresh-caught redfish in front of me. We had spent the day kayak fishing, laughing, missing a few fish, landing a few more, and by the time we got back, everyone was starving.

As a wild game chef and full-time recipe developer, I'm always trying to create family meals that are simple, delicious, and fit into the rhythm of a busy weeknight. But this one? This is a dish meant for gathering with friends. It’s bright, refreshing, and built for sharing right away. This redfish ceviche recipe isn’t something you tuck away for leftovers to take to work the next day - it’s something you bring to the table, pass around, and enjoy while it’s freshly made and at its absolute best.

Why You'll Love This Redfish Ceviche Recipe

This isn’t just any ceviche with mango. The combination of fresh lime juice and orange juice, and the natural sweetness of mango and cucumber creates a perfect balance for a refreshing appetizer. You get acidity, sweetness, crunch, and just enough heat from the jalapeños without it being too spicy and overpowering the flavor of the redfish.

Even better, this is an easy ceviche recipe that comes together quickly. There’s no stove, no grill, and no complicated technique. Instead, you let the citrus do the work, transforming the fish into something firm, opaque, and incredibly delicious.

And if you don’t have redfish? No problem. This same method works beautifully with shrimp, mahi-mahi, or snapper. The key is starting with high-quality seafood and treating it with care.

Fresh vs. Frozen Fish: What You Need to Know

Fresh-caught redfish, like what we used in Port O’Connor, delivers unmatched texture and flavor. The fish is firm, clean, and exactly what you want for a dish like this. That said, there’s a balance between quality and safety you need to respect.

Citrus juice does not truly “cook” fish in the way heat does. It changes the texture and appearance, but it doesn’t reliably eliminate all potential parasites or bacteria. So, if you’re using fresh-caught fish, make sure you:

• Handle it carefully from the start
• Bleed and ice it immediately after catching
• Keep it cold until you’re ready to prepare it

If you want an extra layer of safety, freezing the fish beforehand can help reduce risk.

And just to be clear - ceviche and freshwater fish (walleye, perch, catfish, etc.) don’t belong in the same sentence. The risk of parasites is far too high! Stick with saltwater species or trusted seafood sources.

Make This Ceviche to Share (Not Store)

Ceviche is at its peak in a pretty short window. Once the fish hits the citrus, the clock starts ticking. At first, the texture becomes tender and perfectly firm between 20 and 40 minutes. But if it sits too long, that same citrus keeps working, tightening the proteins until the fish becomes tough and chewy.

That’s why this ceviche with mango and cucumber is a dish you make to share right away. Set it out with a big bowl of chips, gather people around, and dig in while it’s fresh. Don’t plan on leftovers. In fact, I’d argue you shouldn’t want them.

When we made this in Port O’Connor, the bowl didn’t last long enough to even consider saving any. Everyone stood around the kitchen island with tortilla chips in hand, eating scoop after scoop. Before I knew it, it was gone - which is exactly how it should be.

Tips for a Great Ceviche with Mango and Cucumber

Before we jump into the recipe, here are a few practical tips that will make your ceviche shine:

• Cut the fish evenly: Keep those ½-inch cubes consistent so they “cook” evenly in the citrus.
• Use fresh citrus juice: Fresh lime and orange juice bring a clean, balanced flavor. Don't ruin this dish with using bottled lime juice.
• Stir regularly: This helps every piece of fish absorb the citrus evenly.
• Watch the timing: Stay within that 20–40 minute window for the best texture.

Balance is everything here. The sweetness from the mango should complement the citrus and fish, while the cucumber keeps everything cool and crisp.

Redfish Ceviche with Mango and Cucumber

Ingredients

• 1 (8-ounce) boneless, skinless redfish fillet
• kosher salt
• black pepper
• ¼ cup fresh lime juice (from 2 limes)
• ¼ cup fresh orange juice (from 1 orange)
• ¼ cup red onion, diced
• ¼ cup Persian or mini seedless cucumber, diced
• 2 Tablespoons diced pimientos
• 2 Tablespoons jalapeños, diced
• 1 Tablespoon minced garlic
• ½ teaspoon ground oregano
• 1 mango, peeled, pitted, and cut into ½-inch pieces
• 2 Tablespoons fresh cilantro, chopped

Instructions

1. Place the redfish fillet on a plastic cutting board and use a sharp knife to cut it into ½-inch pieces. Toss with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

2. Add the diced redfish to a bowl and stir together with the freshly squeezed lime juice and orange juice.

3. Add the red onion, cucumber, pimientos, jalapeños, garlic, and oregano. Stir to combine. Cover with plastic wrap and refrigerate for 20 to 40 minutes, stirring about every 5 minutes. The longer you leave the fish in the citrus, the more “cooked” and opaque it will be. Just know that any longer than 40 minutes and you'll fish could end up unappetizing and chewy, like a well-done venison steak.

4. When ready to serve, gently stir in the mango and cilantro and season to taste with more salt if desired. Serve spooned onto tortilla chips or on a pile of spring mix lettuce for a healthy salad.

More Fish Recipes To Try

If you love this Redfish Ceviche Recipe, check out all of our fish dishes here. Here are a few of our favorites:

• Pan Seared Redfish with Pomme Puree
• Baked Redfish on the Halfshell
• Grilled Halibut with Cilantro-Lime Sauce
• Speckled Trout Fish Piccata
• Fried Flounder with Sweet Corn Spoonbread

Give this redfish ceviche recipe a try tonight! It’s fast, flavorful, and perfect when you want an easy appetizer to share with friends and family.

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