Halibut-Mango Ceviche

Halibut-Mango Ceviche

11
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"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."

Ingredients

2 h 45 m {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

11
  1. 15 Ratings

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I've had many wonderful ceviches in Central and South America, this recipe is very close. The halibut worked great. I did make some alterations based on the ingredients I had. I replaced the ...

The flavors were perfect, but learn from my mistake! I used frozen mango, which tasted fine, but didn't hold its shape and got a bit mushy. Not so appetizing in appearance. Stick with fresh, ...

Excellent recipe! I did not add the bell peppers, parsly, or tequila but it still tasted fantastic. I subbed diced roma tomatoes and cucumbers. I highly recommend using fresh halibut cheeks inst...