AIP Friendly Mango Ceviche
Bright, tropical, and refreshingly light, this ceviche is the kind of dish that feels like a celebration even on a Tuesday night. Fresh white fish — halibut, sea bass, or snapper all work beautifully — gets cured in a generous pour of lime and lemon juice until perfectly opaque, no heat required. Ripe mango brings natural sweetness, while cucumber adds cool crunch, grated ginger gives it a gentle kick, and fresh cilantro ties everything together with a little herbal brightness. A drizzle of extra-virgin olive oil at the end rounds out the flavors in the most satisfying way. Following the autoimmune protocol means cutting out grains, legumes, nightshades, and eggs, which can make finding crowd-pleasing recipes feel limiting — but this one is a genuine win. Every ingredient here is clean and protocol-friendly, with no workarounds or substitutions needed. Serve it with sliced cucumber rounds or plantain chips and a scoop of diced avocado, and you have a complete, stunning dish that makes four generous servings and looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the ceviche
- 1 lb fresh white fish (such as halibut, sea bass, or snapper), skin removed, cut into ½-inch cubes
- ½ cup fresh lime juice (from about 4–5 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 ripe mango, peeled and cut into ½-inch cubes
- 1 cup english cucumber, cut into ¼-inch cubes
- ⅓ cup red onion, finely diced
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp extra-virgin olive oil
For serving
- 1 avocado, diced (optional)
- plantain chips or sliced cucumber rounds, for serving (optional)
Instructions
- 1
Place the fish cubes in a large glass or ceramic bowl. Pour the lime juice and lemon juice over the fish, making sure all pieces are submerged. Cover and refrigerate for 25–30 minutes, until the fish is opaque throughout with no translucent center remaining when a piece is cut open.
- 2
While the fish cures, combine the mango, cucumber, red onion, ginger, and salt in a separate bowl and toss to mix.
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