Mango Ceviche with Wonton Chips

Fresh mango ceviche features fresh halibut, mango, and avocado cubes marinated in lots of fresh lime juice, cilantro, and jalapeno for a little spicy kick. Served with crispy wonton chips for the most fresh-tasting appetizer!

If it’s snacky and includes all the fresh summer ingredients, I’m there! This ceviche is its own food group in our house at this point…

Between all that sweet mango, silky avocado, and omg, don’t even get me started on those wonton chips for dipping, it just gets the summer snack job done.

Dips that you can throw together at a moment’s notice like this one are what we live and breathe this time of year, and this one is absolutely exploding with flavor! A little chopping action and we’re in the snack business.

And yes, the wonton chips are SO worth the little bit of extra effort! They oven-fry up in minutes flat and really push this app over the top.

This Ceviche Features…

• Cubes of lime-marinated white fish
• Fresh mango, avocado, and tomato cubes
• A touch of heat from jalapeno and lots of flavorful cilantro
• Crispy homemade wonton chips for dipping

Making the Ceviche

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Wonton wrappers
• Nonstick cooking spray
• Halibut
• Mango
• Avocado
• Tomato
• Jalapeno
• Red onion
• Cilantro
• Lime

Choosing Your Fish

I recommend using sushi-grade fish for this ceviche recipe since it does not get cooked via heat and instead cooks in the acid from the lime. I love using halibut, cod, mahi-mahi, or even shrimp.

Tips for Perfect Ceviche

1. Oven-fry wonton chips – coat the halved wonton wrappers in nonstick spray, season with salt, and bake at 375F 4-6 minutes until a light golden brown. Be careful, they go from perfect to burnt very quickly!
2. Dice fish, mango, avocado, and tomato in uniform cubes – aim for 1/2-inch cubes to make the ceviche easy to scoop with chips.
3. Use freshly-squeezed lime juice – bottled lime juice just doesn’t compare to fresh in this recipe. Trust me, I’ve tried both and fresh lime juice is so much more flavorful.
4. “Cook” ceviche in lime juice for 45 minutes – the acid from the lime juice will actually cook the fish as it sits.
5. Serve ceviche chilled – keep the ceviche in the fridge until you’re ready to serve it for the best flavor.

Recipe Variations

Try these ideas for a different twist on this ceviche.

• Adjust heat level – skip the jalapeno for a mild flavor. Alternatively, bump up the heat by using a spicier pepper such as serrano or habanero.
• Use another fruit – try pineapple or peaches in place of the mango.
• Serve with regular tortilla chips – skip the wonton chips and use tortilla instead.

Storing Instructions

The ceviche may be stored in refrigerator for up to 2 days before serving making it ideal for a make-ahead appetizer. The wonton chips also store well in an air-tight container at room temperature up to 1 week.

This ceviche really is an explosion of flavors! It’s perfectly tangy thanks to all the fresh lime juice with a little bit of sweetness from the mango, a touch of heat, and sooo much aromatic flavor from the fresh cilantro.

Best thing you’ll ever put on a chip this summer, and that’s fact.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More fresh summer apps to make next!

• Caprese Bruschetta
• Whipped Goat Cheese with Strawberries
• Grilled Caprese Flatbread