This is a colorful and flavorful recipe for ceviche, with room for variation. This halibut-mango ceviche requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Ingredients
- 1.5 pounds skinless , boneless halibut, cut into 1/2 inch cubes
- 0.33 cups fresh lime juice
- 0.25 cups fresh lemon juice
- 0.25 cups tequila
- 3 jalapeño chile peppers , seeded and minced
- 2 mangoess - diced , divided
- 1 green bell pepper , seeded and finely chopped
- 0.5 cups finely chopped Vidalia or other sweet onion
- 0.5 cups finely chopped red onion
- 0.5 bunches chopped fresh cilantro
- 0.25 cups chopped fresh parsley
- 1 teaspoon salt , or to taste
Instructions
-
1
Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.
-
2
After the ceviche has sat for 1 ½ hours, add green pepper, sweet onion, and red onion. Mix well, then cover and refrigerate for another 30 minutes.
-
3
Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Facts
Per serving
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