Halve the avocados lengthwise and remove pits. Using a spoon, scoop a little extra flesh from the center of each half to enlarge the cavity for stuffing (reserve scooped avocado if you want to mix into the ceviche). Pat the avocado halves dry with paper towel and season the cavities lightly with 1/2 tsp sea salt and a pinch of black pepper.

final assembly

Just before serving, spoon the chilled tropical ceviche into each avocado half, mounding slightly. Drizzle with jalapeño mango sauce and a few lines of balsamic reduction. Garnish with chopped cilantro and serve with lime wedges.

Tropical Ceviche Filling

marinate fish

Place the diced fish in a nonreactive bowl. Pour the 3 tbsp fresh lime juice and 2 tbsp orange juice over the fish, stir gently to coat. Cover and refrigerate for 15–20 minutes, stirring once halfway, until the fish is opaque at the edges (fish should be mostly opaque but still tender).

mix ceviche

Drain about half the citrus from the marinated fish (leaving enough to keep it moist). Add the finely diced red onion, mango, cucumber, quartered cherry tomatoes, chopped cilantro, 3/4 tsp kosher salt and 1/4 tsp white pepper. Gently fold to combine. Taste and adjust seasoning — add a little more lime juice or salt if needed. Chill while you prepare the sauces (at least 5 minutes).

Jalapeño Mango Sauce

blend sauce

In a small blender or food processor combine 1/2 cup chopped mango, 1/2 jalapeño (seeded for milder heat), 2 tbsp Greek yogurt (or oil for a dairy‑free emulsion), 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Puree until very smooth. If the sauce is too thick, thin with 1–2 tsp cold water. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl and chill briefly.

Balsamic Reduction

reduce balsamic

Combine 1/2 cup balsamic vinegar and 1 tsp honey in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to medium‑low and simmer uncovered, stirring occasionally, until the liquid is reduced by about half and coats the back of a spoon (about 8–12 minutes). Do not overcook — it should be glossy and pourable. Remove from heat and let cool to slightly warm or room temperature; it will thicken further as it cools.