Mango Ceviche Tostada By: Taco Bus owner Rene Valenzuela

November 26, 2014 | South Tampa Magazine | Categories: Editorial, Food, What's Cooking | Tags: healthy recipe, mango ceviche tostada, Rene Valenzuela, Taco Bus

Mango Ceviche Tostada

By: Taco Bus owner Rene Valenzuela


For the Fish:


  • 1 lb Grouper fillet, diced in 1/2 inch cubes.
  • 1 cup of freshly squeezed lime juice, strained.
  • ½ tsp dry, Mexican oregano, crumbled in your hand
  • 1 tsp sea salt


Put the fish, lime juice, oregano and salt in a small narrow container. Mix well and let it sit in the refrigerator for 2 hours, stirring with a spoon midway to mix everything well. At this point if it’s not cooked enough I would drain the liquid out (discard liquid) and add another ½ cup of lime juice, mix it in the ceviche and let it sit in refrigeration for another hour. Then drain the fish and discard the juice.


For the sauce:


  • 1 ripe mango (but still a little firm) diced in ¼ cubes. (about 3/4 cup)
  • 1/2 green apple, cored, peeled and diced in ¼ inch cubes.
  • 1/4 cup jicama, peeled and diced in ¼ inch cubes
  • 2 tbsp white vinegar
  • 1/2 chile de arbol*, wiped clean, lightly toasted, and cut in thin round slices. Discard the tail and the seeds. (or a dash of Cholula Sauce).
  • 1/2 cup mango juice
  • 4 tsp of diced red onion
  • ½ garlic clove finely diced
  • 1 tsp grated fresh ginger
  • 1 loose tbsp of chopped cilantro
  • salt to taste


Put everything in a mixing bowl and mix with a spoon. Adjust salt and serve over crunchy tostadas. You can also serve it family style with tortilla chips.


*Note: Be very careful with the arbol pepper, a small pinch will make the whole ceviche very spicy.


Taco Bus is located at 2320 E. Fletcher Ave., Tampa, FL 33612. For more information, call (813) 977-6808 or visit