Finding ways to support your body’s natural defenses can feel overwhelming, but it’s easier than you think. This ceviche recipe combines light, fresh ingredients with anti-inflammatory benefits in every bite.
With the sweetness of mango and a subtle kick from jalapeños, this dish is the perfect balance of flavor and function. Whether you’re preparing for a summer gathering or simply want a healthy option that feels indulgent, this ceviche hits the mark.
Why Ceviche Is Perfect for Anti-Inflammation
Ceviche is more than just a vibrant, tangy seafood dish; it’s also packed with ingredients that may help fight inflammation.
Lime juice, the star marinade for this recipe, is rich in vitamin C and antioxidants. These compounds reduce oxidative stress, a key contributor to inflammation.
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Mangoes, a highlight of this ceviche, provide a sweet contrast to the acidity. They’re also loaded with polyphenols and beta-carotene, both of which have been linked to anti-inflammatory properties.
Meanwhile, the jalapeños and red onions bring a bold flavor while delivering capsaicin and sulfur compounds that can further support your body’s response to inflammation.
A Refreshing, Flavor-Packed Combination
This ceviche pairs tilapia, a mild and delicate fish, with a zesty combination of fresh lime juice, diced mango, and crisp cucumbers. The lime juice “cooks” the fish without heat, preserving its nutrients and light texture.
Jalapeños add a fiery kick that can be adjusted to suit your spice tolerance or omitted entirely for a milder version.
Adding diced avocado not only provides creaminess but also brings heart-healthy fats into the mix. These fats are essential for helping your body absorb fat-soluble nutrients while also delivering their own anti-inflammatory benefits.
Customizing Your Ceviche for Different Needs
This recipe is highly versatile and can be tailored to suit various preferences or dietary restrictions while maintaining its anti-inflammatory focus.
- Nightshade-Free: If you’re sensitive to nightshades, omit the jalapeños and tomatoes. The dish will still be bursting with flavor from the mango, cucumber, and lime.
- Fish Substitutions: Swap tilapia for red snapper, shrimp, or even scallops for a slightly different texture and flavor profile. These options are equally nutrient-dense and delicious.
- Vegan Version: Replace the seafood with hearts of palm or diced tofu. Marinate these alternatives in lime juice for the same tangy, refreshing effect.
Serving Suggestions for Maximum Enjoyment
This ceviche is a standout dish for gatherings or solo meals. Serve it with crisp tortilla chips or on a bed of lettuce for a light lunch.
For an extra layer of flavor, drizzle a few dashes of your favorite hot sauce or sprinkle freshly ground black pepper before serving.
Pair it with a chilled beverage like sparkling water infused with citrus or a light white wine to complement the zesty, fruity flavors. The refreshing taste and nutrient-packed ingredients make it a go-to choice for any occasion.
Embracing Anti-Inflammatory Ingredients in Your Diet
Incorporating more anti-inflammatory foods like those in this ceviche can have a profound impact on your overall well-being. This recipe proves that eating healthy doesn’t have to mean sacrificing flavor or enjoyment.
With its vibrant colors, refreshing taste, and nutrient-dense ingredients, this ceviche is a celebration of what it means to nourish your body while savoring every bite.
Anti-Inflammation Ceviche with Mango & Jalapeños
Equipment
- Nonreactive dish (e.g., ceramic or glass)
Ingredients
- 1 lb tilapia diced into ½-inch pieces
- ½ cup lime juice
- Kosher salt
- 2 jalapeños minced (optional if nightshade-sensitive)
- ¼ cup finely diced red onion
- 2 Roma tomatoes diced (optional if nightshade-sensitive)
- 1 mango peeled, pitted, and diced
- ¼ cup seeded and diced cucumber
- 2 Tbsp minced cilantro
- 2 avocados halved, pitted, and diced
- 2–3 dashes of hot sauce
- Freshly ground black pepper
Seafood Substitution:
- Replace tilapia with red snapper shrimp, or scallops.
Instructions
- In a shallow, nonreactive dish such as glass or ceramic, combine the tilapia, lime juice, and 1 teaspoon of kosher salt. Stir to evenly coat the fish with the lime juice. Add the minced jalapeños (if using) and diced red onion. Cover the dish and refrigerate for about 30 minutes, allowing the citrus to “cook” the fish. The fish will turn opaque once it is ready.
- After the fish has marinated, mix in the diced mango, cucumber, and cilantro. If you are including tomatoes, add them at this stage as well. Stir gently to combine all the ingredients.
- Carefully fold in the diced avocado to avoid mashing it. Add a few dashes of hot sauce, freshly ground black pepper, and additional salt if needed. Adjust seasoning to taste.
- Serve the ceviche immediately. It pairs well on its own or with tortilla chips for added crunch.
Notes
- Anti-inflammatory tips: Omit jalapeños and tomatoes if you are sensitive to nightshades. Add extra avocado and mango for more anti-inflammatory benefits.
- This recipe is easily halved for smaller servings.
- For added crunch, pair this ceviche with sliced cucumber or lettuce wraps.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.