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Halibut Mango Ceviche

Ingredients

  • 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

Instructions

  • 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.