This mango ono ceviche recipe has become a go-to. It’s packed with protein, vitamins, and flavor, making it a wonderful Pau-Hana pupu or beach picnic item. I serve this with One-Ton chips. Serves 6-8.
Ingredients:
- 1 lb of fresh ono, veins removed
- Juice of 8–10 Limes
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 4 scallions, slivered on an angle
- 1 ripe tomato, diced
- 1/2 red onion, diced
- 1 handful cilantro, chopped
- Local salt (Kona Salt Farm’s spicy salt is my favorite)
- Optional: red chili flakes
- For serving, One-Ton chips.
Method:
Chop the ono into small, uniform pieces. Place them in a bowl and fully submerge them in the lime juice. Cover and refrigerate for 2–4 hours. This will cook the one completely, turn it white, and firm it up. After a few hours of marinating, drain the fish and place it in a fresh bowl.
Dice all the other ingredients into a size similar to the ono. I like mine pretty small, so it’s easy to scoop with a chip. Add all the diced ingredients to the ono bowl and mix thoroughly. Sprinkle in the cilantro, salt to taste, and chili flakes (if using them).
The ceviche can be served immediately or will keep very nicely in the fridge for a few hours too.
Serve with laughs and One-Ton chips!
XO, Beth.
Bethany Reid is a Private Chef and Food Experience Creator with over 20 years of experience. She draws inspiration from local ingredients and fresh flavors and loves bringing people together around good food. For more recipes or to book her for your next gathering, visit CommunityEats.com.
It’s packed with protein, vitamins, and flavor.