Barramundi Mango Ceviche

Serves: 6-8

Prep Time: 30 minutes

Cook Time: 45 minutes


  • 8 6-oz. skinless barramundi fillets, cut into small cubes
  • 2 cups fresh orange juice
  • 1 cup fresh lemon juice
  • 1 cup fresh lime juice
  • ½ cup soy sauce
  • 1 cup rice vinegar
  • 2 large red onions, halved and thinly sliced
  • 4 ripe mangos (9 or 12 count), diced ⅜ inch
  • 4 jalapenos, chopped finely
  • 1 cup fresh cilantro leaves
  • Tortilla chips (as needed)


  1. Mix barramundi with citrus juices.
  2. Cover and refrigerate for at least 20 minutes or up to 1 hour.
  3. Drain and discard citrus juices.
  4. Pat fish with paper towel and store, covered and refrigerated. J
  5. ust before service, stir with remaining ingredients to coat and serve at once with tortilla chips.

Recipe Source:

(Adapted from Tilapia Mango Ceviche recipe from The Mango Board)

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