Halibut-Mango Ceviche

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.

Original recipe makes 6 servings

Ingredients

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

PREP

45 mins
COOK

2 hrs
READY IN

2 hrs 45 mins

Directions

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.