Halibut and Mango Ceviche

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    Halibut and Mango Ceviche

    Halibut and Mango Ceviche

    (17)
    2hr30min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    by
    17

    I've had many wonderful ceviches in Central and South America, this recipe is very close. The halibut worked great. I did make some alterations based on the ingredients I had. I replaced the mango with fresh chopped tomatoes, didn't use any parsley used all fresh cilantro, only used red onion and added celery as well as the jalepenos. I used about the same ratio of limes and lemons, slightly more lime juice. Added a little olive oil, no tequila but still may add that, sounds good. Also added a little bit of lite coconut milk, some of the best ceviche I ever had was in Colombia where they added coconut milk, very tasty. Again great recipe, it covers all the basics for a good traditional ceviche. Buen apetito!  -  23 Mar 2010  (Review from Allrecipes US | Canada)

    by
    13

    The flavors were perfect, but learn from my mistake! I used frozen mango, which tasted fine, but didn't hold its shape and got a bit mushy. Not so appetizing in appearance. Stick with fresh, it will be worth it! Also, we used scallops instead of halibut and loved the results!  -  10 Apr 2009  (Review from Allrecipes US | Canada)

    by
    10

    Excellent recipe! I did not add the bell peppers, parsly, or tequila but it still tasted fantastic. I subbed diced roma tomatoes and cucumbers. I highly recommend using fresh halibut cheeks instead of regular halibut for this recipe. It will make it very tender. Whole Foods carries them fresh daily.  -  11 Apr 2008  (Review from Allrecipes US | Canada)

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