Halibut and Mango Ceviche

    Halibut and Mango Ceviche


    15 people made this

    About this recipe: Ceviche is citrus-marinated seafood, and is popular throughout Latin America. It makes a deliciously different starter. Many different types of seafood can be used. Here, halibut combines with mango and fresh herbs for an unbeatable combination.

    Serves: 6 

    • 680g skinless, boneless halibut, cut into 1/5cm cubes
    • 5 tablespoons fresh lime juice
    • 4 tablespoons fresh lemon juice
    • 4 tablespoons tequila
    • 3 jalapeno or green chillies, seeded and minced
    • 1 mango - peeled, stone removed and diced
    • 1 green pepper, seeded and finely chopped
    • 1 small mild onion or shallot, finely chopped
    • 1 small red onion, finely chopped
    • 1 mango - peeled, stone removed and diced
    • 25g pack fresh coriander, chopped
    • 4 tablespoons chopped fresh parsley
    • 1 teaspoon salt, or to taste

    Prep:30min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. Combine cubed halibut, lime juice, lemon juice, tequila, minced chillies and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
    2. After the ceviche has sat for 1 1/2 hours, add the green pepper, onion and red onion. Mix well, then re-cover and refrigerate another 30 minutes.
    3. Fold in the remaining diced mango, coriander and parsley; season to taste with salt before serving.

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