Mango Coconut Ceviche

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Mango coconut ceviche in a coconut bowl

This mango coconut ceviche is one of my favorite things to make for guests when I want to do something impressive. Sure ceviche is good and all the regular way, but have you ever served it out of a freshly cracked open coconut? I first decided I wanted to do it after seeing Chef Dennis Prescott make a lionfish ceviche on the St. Lucia episode of Restaurants On The Edge.

While I don’t have access to lionfish, any whitefish will do. For this recipe I used Hake because it was on sale at the market. Other than that, the ingredients list is pretty simple. Of course the primary ingredient, like with any ceviche, is going to be the acid. In this case, a ton of lime juice.

two large filets of hake whitefish and the rest of the ingredients in the back
You can use any whitefish you want. I used Hake, but next time I go to the Caribbean I’m going lionfish spear fishing!

If you’ve never made ceviche before, don’t be turned of by the fact you don’t need to heat the fish. It is actually cooked in the acid of the lime juice. As long as you use enough juice, and let it sit long enough, you really aren’t even eating raw fish. This is the main difference between ceviche and say, my arctic char tartare. The latter is marinated but still raw when you go to eat it.

chopped mango
If you leave the mango pieces too large, then they will overpower the fish taste.

It is important with ceviche to use the freshest ingredients. That means no canned goods. If you get fish frozen, that is okay, but try to use a fresh mango and coconut for this recipe. Dice the mango into tiny pieces so they are easily dispersed throughout the ceviche for a burst of color.

letting the mango coconut ceviche 'cook' in the lime juice acid

After everything is chopped, just put it all into a large bowl. Squeeze in tons of lime juice and let ‘cook’ for at least an hour. I like to let it rest for at least 4 hours, but that’s more to cut the acidity of the lime juice than cook the fish.

mango coconut ceviche in a coconut bowl
The coconut bowls are optional, but I find they give some great presentation points.
mango coconut ceviche in a coconut bowl

Mango Coconut Ceviche

This mango coconut ceviche makes a great appetizer for your next party and is sure to impress guests.
5 from 1 vote
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Course: Appetizer, Main Course, Main Dish, Side Dish
Cuisine: Caribbean, Latin American, Peruvian
Keyword: Ceviche, Mango Coconut Ceviche, Whitefish Ceviche
Prep Time: 5 minutes
Cook Time: 0 minutes
Waiting Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Cost: $5


  • Bowl


  • 300 grams Whitefish cubed. I used hake but you can use whatever you prefer
  • 4 small Coconuts basically one per person, but if you don't want to make coconut bowls just ignore this ingredient.
  • 1 large Mango finely diced
  • 2 tbsp Cilantro chopped
  • 5 Limes juiced
  • 1 Red Onion finely chopped
  • 1 tsp Salt or more to taste
  • 2 cloves Garlic minced, optional


  • In a large bowl add the fish pieces, mango pieces, red onion, and cilantro. Squeeze in the juice of 5 limes and give everything a good mix. Cover with plastic wrap and set in the fridge for minimum 1 hour. Better at least 4 though.
  • Cut the tops off 4 coconuts, or however many coconuts you need to give one per person. Pour the coconut water into a bowl and reserve.
  • Take the ceviche out of the refrigerator. Taste for salt, and add salt and minced garlic if you want.
  • Scoop some ceviche into each of the coconuts, scoop over a tbsp of coconut water each, and serve. Serve with a paring knife so people can eat the coconut meat if they want.


Ceviche will hold for a while in the fridge. I find the longer you let it sit the more melded and mellow the flavors get.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Mango Coconut Ceviche

mango coconut ceviche spoon

Try serving this as part of a larger meal. Make my Chorizo Avocado Tacos and some traditional guacamole for a Latin themed feast!


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