HALIBUT-MANGO CEVICHE

Halibut-Mango Ceviche image

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.

Provided by Vella

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13

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 mango - peeled, seeded and diced
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
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.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g