This zesty and healthy Tropical Ceviche with Avocados is the perfect summer dish! Fresh, light, citrusy yet sweet. It’s a real party for the tastebuds. 

Tropical Ceviche with Avocado

Man oh man, am I craving some tropical flavors of home these days! This zesty and healthy tropical ceviche recipe does the trick! No matter how long we stay in Finland, I always crave the familiar tropical flavors that are everywhere back home.

It’s probably not helping that I’ve finally gotten around to scrap-booking our wedding stuff, which was held on the beach. We did a whole tour of Florida the week before, which means a lot of really yummy tropical food.

On that trip I had as much ceviche as I could get, and it was good! So, I put together this little recipe.

Traditionally, ceviche is done by cooking fish in citrus acid, not with heat. I know for a lot of people this does not sound appealing at all, but never fear, I’ll walk you through how to do a cooked version too. You won’t know the difference!

safety reminder If you are pregnant (like I was at the time of creating this recipe) or serving to small children, always use the heat cooking method!

To make Tropical Ceviche recipe you will need:

• 1 lb white fish or shrimp
• Limes – for heat cooking you’ll need 5 or 6 juicy limes in total, for acid cooking you’ll need 10-13 juicy limes
• 2 tomatoes, diced with seeds removed
• 2 avocados, diced
• 2-3 garlic cloves minced
• 1 jalapeno finely chopped
• 2 cups of cucumber diced
• 1 cup of mango diced, fresh or frozen
• 1/2 cup red onion diced
• 1 bunch of cilantro chopped.
• Salt and pepper
• Garlic powder
• tortilla chips

Heat Cooking

For heat cooking in a bowl, or bag, marinate your fish for about an hour, by juicing 2 juicy limes, and adding a pinch of salt and a dash of garlic powder. Once or twice check on it and give it a stir.

In a pan or on the grill, cook your fish about 2-3 minutes each side, just until it’s firm and cooked through. You should be able to flake it with a fork.

Acid Cooking

For Acid cooking – in a bag marinate/cook your fish with lime juice salt and garlic powder. You will need, I would estimate, 7-10 juicy limes for this method. The lime juice should completely cover the fish.

Throw in a pinch of salt, squeeze the air out of the bag and put it in the fridge for 3-5 hours (depending on thickness). Every now and then check on it, turn it over, massage it, make sure every bit gets cooked.

Once your fish is ready

While the fish is marinating and cooking, it’s time to get chopping. Size of the chop of the veggies is all up to your preference on texture. I personally like a medium chunky sort of ceviche.  Good texture, ya know?

Let the fish cool to room temperature. Combine all the ingredients in a large bowl. Season with salt, pepper, and garlic powder. Adjust the seasoning to your liking.

Serve room temperature or chilled.  My favorite way to eat Tropical Ceviche is with tortilla chips

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Tropical Ceviche with avocados is perfect for summertime or whenever you feel like you need a taste of the tropics. The next time you get a hankering, whip up a batch!