Halibut-Mango Ceviche

Coastal Living
Halibut-Mango CevicheRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Fresh sweet mango mingles with the heat of a jalapeno pepper in tropical  Halibut-Mango Ceviche.
Makes 5 cups


+ Add To Shopping List
1 pound halibut, cut into small pieces
1/2 cup finely diced white or red onion
3/4 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup diced jicama (optional)
2 tomatoes, seeded and diced
1 mango, seeded and diced
1 jalapeño pepper or serrano pepper, seeded and minced
1/3 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 30 Minutes
Chill: 3 Hours

1. Combine first 4 ingredients in a large glass bowl, pressing fish down so that it is submerged in liquid. Cover and chill 3 to 4 hours, stirring occasionally, until fish is opaque in center. Drain.

2. Combine jicama, if desired, tomatoes, and remaining ingredients in a large bowl. Stir in halibut and onion. Serve with chips or tostadas.

Created date

February 2013