Ataúlfo Mango Ceviche

This Ecuadorian inspired mango ceviche is a sweet and spicy treat during the hot days of summer. Fresh mango, red onions, lime juice, red fresno chili peppers, cilantro oil and salt pair with plantain chips for a light dinner. If raw onion too strong for your taste, soak the onion slices in cold water for an hour before adding to the recipe. This cilantro garlic oil is very easy to make. I freeze the extra oil in an ice cube tray for future recipes. It thaws quickly and is wonderful to have for a recipe or to use as a dipping sauce for bread.

Ataúlfo Mango Ceviche

Soak the onion slices in cold water for 1 hour, then rinse and drain. Reserve a few pieces for garnish.

Make the ceviche – Peel and dice the mangos. Measure a scant half cup and set aside. Place the mango, drained red onions, Fresno pepper, avocado, and salt in a medium bowl. Set aside.

Make the juice – In a high-speed blender. Add the reserved mango, lime juice, orange juice, carrot, yellow pepper, and salt. Blend until smooth. Pour over the chopped mango. 

Fold gently to combine. 

Make the cilantro oil – In a high-speed blender, add the cilantro, garlic, olive oil, and salt. Purée until smooth. Transfer to a jar.

For serving – Divide the ceviche between four bowls. Drizzle with the cilantro oil and garnish with red onion and some cilantro. Serve with plantain chips.

serves 4


  • 1 small red onion, peeled, cut in half and thinly sliced
  • 4 Ataulfo mangos
  • 1 Fresno pepper, thinly sliced
  • 1 large avocado, cut into chunks
  • ½ cup freshly squeezed lime juice
  • ½ cup of orange juice
  • 1 small carrot, peeled
  • half of a small yellow pepper
  • 1 tbsp avocado oil
  • ½ tsp sea salt


  • 1 bunch of cilantro, washed and stemmed
  • 2 large cloves garlic, peeled
  • 1½ cups olive oil
  • ½ tsp sea salt


  • plantain chips