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!

5 from 1 vote

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!

Prep Time 20

Cook Time 5

Total Time 35

Servings servings

Calories 240kcal

Ingredients

Wonton Chips

6 oz wonton wrappers (about 25 wrappers)
Nonstick cooking spray
Salt to taste

Mango Ceviche

1 lb fresh skinless halibut or other white fish, cut into 1/2-inch cubes
1 medium mango, peeled, pitted, and cut into 1/2-inch cubes
1 medium avocado, pitted, and cut into 1/2-inch cubes
1 medium tomato, cored and cut into 1/2 inch cubes
1 small jalapeno, minced (or more to taste)
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 cup freshly-squeezed lime juice
1 teaspoon grated lime zest
Salt and pepper to taste

Instructions

Wonton Chips

Adjust oven rack to middle, preheat oven to 375F, and line two large sheet pans with parchment paper. Cut wonton wrappers into triangles and arrange in a single layer on sheet pans.
Spray wontons well with nonstick spray and season with salt. Flip wontons and spray/season opposite sides.
Working in batches by pan, bake wontons at 375F 4-6 minutes until until wontons are golden brown and crispy. Allow chips to cool completely on sheet pans.

Mango Ceviche

In a large shallow bowl, combine all ceviche ingredients. Season ceviche with salt and pepper to taste and allow to marinate in refrigerator 45 minutes, tossing occasionally to evenly coat fish in lime juice.
Serve ceviche with wonton chips for dipping. Enjoy!

Notes

Storing Instructions

Store ceviche in refrigerator up to 2 days. Chips may be stored in an airtight container at room temperature up to 1 week.

Nutrition