Halibut-Mango Ceviche

Name: Halibut-Mango Ceviche
Total time: 120 min
Yield: 6 Servings
Ingredients: 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes; ⅓ cup fresh lime juice; ¼ cup fresh lemon juice; ¼ cup tequila; 3 jalapeno chile peppers, seeded and minced; 1 green bell pepper, seeded and finely chopped; 🧅 ½ cup finely chopped Vidalia or other sweet onion; 🧅 ½ cup finely chopped red onion; 🥭 1 mango - peeled, seeded and diced; 🥭 1 mango - peeled, seeded and diced; ½ bunch chopped fresh cilantro; ¼ cup chopped fresh parsley; 🧂 1 teaspoon salt, or to taste

Cost $25, save $15

Source: Recommended by CookPal

120 Min
6 Servings
$25

Halibut-Mango Ceviche

Cost $25, save $15

Source: Recommended by CookPal

120 Min
6 Servings
$25

INGREDIENTS

Seafood
- 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
Liquids
- ⅓ cup fresh lime juice
- ¼ cup fresh lemon juice
- ¼ cup tequila
Vegetables
- 3 jalapeno chile peppers, seeded and minced
- 1 green bell pepper, seeded and finely chopped
- 🧅 ½ cup finely chopped Vidalia or other sweet onion
- 🧅 ½ cup finely chopped red onion
Fruits
- 🥭 1 mango - peeled, seeded and diced
- 🥭 1 mango - peeled, seeded and diced
Herbs and Seasoning
- ½ bunch chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 🧂 1 teaspoon salt, or to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

217

Calories

25
Protein
18
Carbs
3
Fats

💡 Use fresh ingredients for maximum flavor.Serve in a martini glass with extra lime on the rim for squeezing.Avoid using a metallic bowl to preserve the ceviche's flavors.