Mango Coconut Ceviche

While some people have an aversion to raw fish there is nothing to fear with this mango coconut ceviche. The fish is actually cooked in acid so by nature ceviche is a cooked fish dish.

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 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 it made this way 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.

What Is Ceviche?

Ceviche is a popular dish originating from Peru. Ceviche is a refreshing and vibrant dish made primarily from fresh, raw seafood, usually fish or shrimp, which is marinated in a zesty mixture of lime or lemon juice, along with ingredients like onions, cilantro, and chili peppers. The acid in the citrus juice effectively “cooks” the seafood by denaturing the proteins, giving it a firm texture and a tangy, citrusy flavor. Ceviche is often served cold and is a delightful fusion of flavors and textures, making it a beloved appetizer or main course in many Latin American cuisines.

This mango coconut ceviche follows all the traditional rules, with the addition of using a coconut as a serving vessel for presentation. While you are unlikely to see a ceviche presented like this in Peru, it is not uncommon in the Caribbean.

How To Make Mango Coconut Ceviche?


  • 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
  • Fresh Sliced Chilies, optional


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. 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, a fish tartare. The latter is marinated but still raw when you go to eat it.

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.

I made this mango coconut ceviche recipe without using sliced chili peppers, but you can add them if you like. Traditionally one would use Aji Amarillo which is a gorgeous, hot, orange pepper. You can also buy some aji amarillo paste and mix it into the marinade – just be careful as it can be quite spicy. I use the paste most often for another famous Peruvian dish: papa a la huancaina!

Fun Fact! There is another Peruvian dish similar to ceviche called tiradito. However the fish in this dish is sliced sashimi style and it is not marinated for hours. Rather the sauce is made beforehand and added right before serving.

Try These Other Tasty Ceviche Recipes

Octopus Ceviche

Kiwano Shrimp Ceviche

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 2 votes
Prep Time 5 minutes
Cook Time 0 minutes
Waiting Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine Caribbean, Latin American, Peruvian
Servings 4 people


  • 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.
Keyword Ceviche, Mango Coconut Ceviche, Whitefish Ceviche
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