Caribbean Style Sweet-n-Spicy Ceviche

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Caribbean Style Sweet-n-Spicy Ceviche
  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 11
  • Servings 6
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A Puerto Rican friend of mine introduced me to this Caribbean-style sweet-n-spicy ceviche. She mentioned that ceviche is not native to Puerto Rico. They simply added their own native touch of ingredients and made it their own. The combination of ingredients and the sweet and spicy flavor makes this ceviche a delicious dish, which can be served as a light and refreshing meal. You can also serve it up as an appetizer with tortilla chips or with a few lettuce leaves. I hope you enjoy this ceviche as much as I do.


  • 2 pounds of boneless red snapper (or any other fish that is firm) cut up in 1/2 inch
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup of freshly squeezed lime juice
  • 1/2 cup of red onion, finely cut
  • 1 cup of fresh tomatoes without the seeds
  • 1 cup of mango, cut up in 1/2 inch
  • 1 chile serrano, seedless and finely cut into cubes
  • 2 teaspoons of salt
  • 1/2 teaspoon of ground up oregano
  • A pinch of cayenne pepper
  • A pinch of cilantro


  • 1
    In a Pyrex or ceramic bowl, place the fish, onion, tomato, chile serrano, salt, cayenne pepper and oregano.
  • 2
    Cover with lime and lemon juice. Let it sit covered in the refrigerator for an hour, then stir, making sure that all the fish is exposed to the lime and lemon juice. Add the mango. Let stand for several hours, allowing time for the flavors to blend.
  • 3
    You will see the fish change from a translucent to a whiter color.

Nutrition Information

No nutrition information available for this recipe
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