Halibut-Mango Ceviche

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. 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. 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. 3

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