Ceviche is also surprisingly easy to prepare. The most important is to use the freshest fish possible and beyond that it’s all about the marinating process, which works sort of like pickling. If yours is still not coming out right – check out this article from the Huff Post on the top mistakes when making ceviche.
Halibut Mango Ceviche
- 1 1/2 pounds skinless boneless halibut, cut into 1/2 inch cubes
- 1/3 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup tequila
- 3 jalapeno chile peppers seeded and minced
- 1 mango - peeled seeded and diced
- 1 green bell pepper seeded and finely chopped
- 1/2 cup finely chopped Vidalia or other sweet onion
- 1/2 cup finely chopped red onion
- 1 mango - peeled seeded and diced
- 1/2 bunch chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt or to taste
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.
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.
Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
