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Red Snapper & Mango Ceviche


On our date to Sugarbeet restaurant in Longmont, Colorado, I had the most marvelous ceviche. It was made with scallops, avocados, lime juice, red onions, red peppers, jalapeños (I think), and pineapple juice. It was served with a large sprig of basil for a garnish and thinly sliced, homemade potato strips (not chips). Some of the scallop slices were white and some were pink. I don’t know if that meant that some were cooked and some were raw, or if the pink ones were marinaded in something different. Either way it was marvelous!

Just by looking at it, I know that ceviche must be a low calorie dish that’s high in lean protein. And this recipe from that uses red snapper instead of scallops proves it. Each serving is 4 Weight Watchers POINTS

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Rate this recipe 4.1/5 (7 Votes)


  • 16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 2 medium jalapeños, seeded and minced
  • 1 large red bell pepper, finely chopped
  • 2 large mangos, finely chopped
  • 1 medium red onion, finely chopped
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons Kosher salt
  • coarsely ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh cilantro, chopped


Servings 6
Preparation time 90mins
Cooking time 90mins


Step 1

Combine snapper, lemon, and lime juice. Cover and refrigerate 1 hour.

Add remaining ingredients. Toss lightly. Serve within 1 hour.


If you’re worried about using raw fish, microwave it 1 minute before soaking in citrus juice.

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