The Best Salsa & Ceviche Recipes to Wow Guests at Your Next Open House

Hosting an open house? Skip the store-bought dip. This Hispanic Heritage Month, we’re celebrating with fresh, authentic recipes straight from our eXp staff and agents’ kitchens.

In Hispanic culture, food is more than flavor. It’s hospitality, tradition, and the warmth of making people feel at home. These dishes carry that spirit, bringing people together with every bite.

From mango salsa that doubles as a taco topper to refreshing ceviche and a classic cool salsa, this collection is made to spark conversation, create memories, and celebrate Latino heritage while welcoming guests through your door.

Rebecca Soto’s Mango Salsa

Sweet meets spicy in this colorful salsa. Perfect for topping grilled meats, nachos, or enjoying on its own.

Ingredients
2 ripe mangoes, peeled, sliced, and cut into cubes (use unripe for firmer consistency)
¼ cup chopped cilantro or parsley
¼ cup chopped red onion
1 small red sweet pepper or bell pepper, chopped
1 small lime
1 small jalapeño (optional)
⅛ tsp salt
Tajín

Instructions
In a large bowl, mix all the above ingredients and serve at room temp or chilled. Finish with a light sprinkle of Tajín. Place over chicken, steak, seafood, nachos — or even serve as a salty-sweet side dish!

Tip: You can add or exchange the mango with pineapple for a fun change!

Alyssa (Flores) Ewing’s Cool Salsa

A classic that works with just about everything. Leave it chunky or blend it smooth — either way, it’s a hit.

Ingredients
12 Roma tomatoes
1 medium red onion
½ cup finely chopped cilantro
4 jalapeños (leave half of the membrane)
½ cup vinegar
4–6 tsp salt
4 tsp sugar
2 tsp minced garlic
½ tsp chili powder
½ lime

Instructions

Dice tomatoes and onion and place in a large mixing bowl. Add chopped cilantro. Mix in 2 tsp of salt, this will bring out all of the juices.
Slice jalapeños in half to remove the seeds and the membrane. Dice peppers and add to tomatoes and onion. Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss. Taste to determine if another tsp of salt and/or sugar is needed.
 
Optional: Use an immersion blender for a smoother consistency, or leave it chunky.

Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately. Best with lime tortilla chips.

Carmen Zuniga’s Ceviche with Leche de Tigre

This Peruvian classic is all about balance and freshness — a flavorful, elegant starter that turns heads at any table.

Leche de Tigre (Tiger’s Milk)
⅔ cup fresh lime juice (don’t squeeze too much, that’s the secret)
2 garlic cloves, smashed
1 tbsp fresh cilantro, chopped
½ ají limo, seeded and halved lengthwise
½ small red onion, chopped
½ cup bottled clam juice (optional)
Kosher salt
Ice cubes

Ceviche
1 small sweet potato (about 8 oz)
1 ear of corn, husked
½ ají limo or habanero, seeded and halved lengthwise
1 lb flounder cut into ½-inch angular cubes
1 small red onion, quartered and thinly sliced (divided)
Kosher salt
Cilantro leaves
Ice cubes

Instructions
Blend the lime juice, garlic, cilantro, chile, and 4 ice cubes until smooth. Add the chopped onion, pulse 3–4 times, and strain the liquid into a bowl. Stir in clam juice if desired, and season with salt. Chill until ready to use.

Steam the sweet potato in a large pot for 30 minutes until fork-tender. Cool and set aside. Steam the ear of corn for 2–3 minutes until crisp-tender. Cool, then cut kernels off the cob, reserving ⅓ cup.

Rub a large bowl with the cut sides of the chile, discard the chile afterward. In the bowl, mix the fluke, ⅔ of the sliced onion, leche de tigre, and 4 ice cubes. Let marinate for 2 minutes, then remove the ice.

Fold in the sweet potato balls (scooped with a melon baller) and corn. Season with salt. To serve, use a slotted spoon to transfer ceviche to bowls or plates. Drizzle extra leche de tigre over the top, and garnish with the remaining onions and cilantro leaves.

Hosting Hack: Salsa Boards = Sold Vibes

Want your open house to feel less like a showing and more like a fiesta? Build a salsa board: colorful dips, crunchy chips, plantain crisps, and veggie sticks. Guests will linger, conversations will flow, and your listing will feel like home.

In real estate — just like in salsa — it’s all about the right mix.

Hungry for more? Download our full Hispanic Heritage Month Recipe Book and get even more dishes to celebrate Hispanic culture.