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Halibut-Mango Ceviche Recipe

Recipe by: Vella

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook2 h
  • Ready In2 h 45 m
  • 1Combine 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.
  • 2After 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.
  • 3Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Ingredients
  • 6 servings
  • 217 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    217
    11%
  • Fat:
    2.9
    5%
  • Carbs:
    18
    6%
  • Protein:
    24.8
    50%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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