Halibut-Mango Ceviche recipe

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Ingredients

1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
⅓ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup tequila
3 jalapeno chile peppers, seeded and minced
1 mango - peeled, seeded and diced
1 green bell pepper, seeded and finely chopped
½ cup finely chopped Vidalia or other sweet onion
½ cup finely chopped red onion
1 mango - peeled, seeded and diced
½ bunch chopped fresh cilantro
¼ cup chopped fresh parsley
1 teaspoon salt, or to taste

Nutrition Info

216.7 calories
carbohydrate: 18 g
cholesterol: 36.3 mg
fat: 2.9 g
fiber: 2.5 g
protein: 24.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 456 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Fold in the remaining diced mango, cilantro, and parsley, season to taste with salt before serving.

Recipe Yield

6 servings

Recipe Note

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.

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