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Ceviche with Tropical Fruit and Habanero

Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.

  • Servings: 6

Photography: Johnny Miller


  • 1 1/2 cups fresh lime juice (from 10 limes)
  • 1/2 cup fresh orange juice (from 1 orange)
  • 1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice
  • 1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces
  • 1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces
  • 1 cup grape or cherry tomatoes, quartered
  • 1 small habanero chile or other hot chile, seeded and minced
  • 1/4 small red onion, finely diced
  • 1/4 cup roughly chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • Tortilla chips, for serving


  1. Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.

  2. Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

Cook's Notes

Fresh fish is key to ceviche; ask for the best at your fish market.

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