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Halibut-Mango Ceviche

4

165 min

Halibut-Mango Ceviche

Halibut-Mango Ceviche Photo 1

Time

165 min

Serving

6 persons

Calories

217

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.

Ingredients

  • ½ pounds skinless, boneless halibut: 1 piece (cut into 1/2 inch cubes)
  • lime juice: 0.33333 cup (fresh)
  • lemon juice: 0.25 cup (fresh)
  • tequila: 0.25 cup
  • jalapeno Chili peppers: 3 piece (minced)
  • mango: 1 piece (peeled, diced)
  • green bell pepper, seeded and: 1 piece (chopped)
  • Vidalia or other sweet onion: 0.5 cup (finely chopped)
  • red onion: 0.5 cup (finely chopped)
  • mango: 1 piece (peeled, diced)
  • bunch chopped fresh cilantro: 0.5 piece
  • fresh parsley: 0.25 cup (chopped)
  • salt: 1 tsp (to taste)

Metric Conversion

Stages of cooking

Halibut-Mango Ceviche Photo 21
Halibut-Mango Ceviche Photo 32
Halibut-Mango Ceviche Photo 43
  1. Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
    Halibut-Mango Ceviche Photo 2
  2. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
    Halibut-Mango Ceviche Photo 3
  3. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
    Halibut-Mango Ceviche Photo 4

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