Halibut-Mango Ceviche

This delicious tropical ceviche is perfect for fancy gatherings. The halibut 'cooks' in lemon and lime juice with a splash of tequila and a lot of fresh mango. Serve in a martini glass, with extra lime on the rim for squeezing.

Rated 4.5 from 13 votes

Prep Time

45M

Total Time

2H45M

Servings

6 servings

What You Need

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

Instructions

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.

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