Name: Halibut-Mango Ceviche
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Skinless, boneless halibut, cut into 1/2 inch cubes - 1 ½ pounds; Fresh lime juice - ⅓ cup; Fresh lemon juice - ¼ cup; Tequila - ¼ cup; Jalapeno chile peppers, seeded and minced - 3; Mango - peeled, seeded and diced - 1; Green bell pepper, seeded and finely chopped - 1; Finely chopped Vidalia or other sweet onion - ½ cup; Finely chopped red onion - ½ cup; Mango - peeled, seeded and diced - 1; Chopped fresh cilantro - ½ bunch; Chopped fresh parsley - ¼ cup; Salt, or to taste - 1 teaspoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Halibut-Mango Ceviche

1. Skinless, boneless halibut, cut into 1/2 inch cubes - 1 ½ pounds

2. Fresh lime juice - ⅓ cup

3. Fresh lemon juice - ¼ cup

4. Tequila - ¼ cup

5. Jalapeno chile peppers, seeded and minced - 3

6. Mango - peeled, seeded and diced - 1

7. Green bell pepper, seeded and finely chopped - 1

8. Finely chopped Vidalia or other sweet onion - ½ cup

9. Finely chopped red onion - ½ cup

10. Mango - peeled, seeded and diced - 1

11. Chopped fresh cilantro - ½ bunch

12. Chopped fresh parsley - ¼ cup

13. Salt, or to taste - 1 teaspoon

How to cook deliciously - Halibut-Mango Ceviche

1. Stage

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. Stage

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. Stage

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