Fabian Gutiérrez Cortés

Maryland Rockfish & Mango Ceviche Recipe

Fabian Gutiérrez Cortés

Maryland Rockfish & Mango Ceviche

The treasure of the Chesapeake meets the mouthwatering flavors of the tropics in this dockside favorite. Tangy, spicy, healthy, and unbelievably delicious, Maryland Rockfish & Mango Ceviche is yet another reason to book a Maryland fishing charter.

Total time: 20 minutes

Serves: 6


☐ 1½ fresh, uncooked Maryland Rockfish (or “striped bass” if you’re not from around here…), skinned, cut into ½ cubes.

☐ 1 cup lime juice, about half a dozen limes

☐ 2 teaspoons kosher salt

☐ ½ teaspoon cayenne chili powder or more to taste

☐ 1 large lemon, juiced

☐ 1 large orange, juiced

☐ 1 medium red onion, finely sliced

☐ 2 fresh jalapeno peppers, seeded & minced (optional)

☐ 2 large, ripe mangoes cut into ½ cubes.

☐ 3 tablespoons fresh cilantro chopped

Step 1: Gently combine rockfish, lime juice, salt, cayenne pepper, and optional jalapenos. Make sure the fish is completely covered in lime juice for the “cooking” process. Cover with plastic wrap and refrigerate until fish is white throughout, about 20 minutes.

Step 2: Add in remaining ingredients, mix and serve with yam, yucca or corn chips as a dip. Alternatively, serve over halved, cored avocados as a meal side.

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