Halibut-Mango Ceviche

Halibut-Mango Ceviche Recipe
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

Recipe from

Coastal Living

Recipe Time

Prep: 30 Minutes
Chill: 3 Hours


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


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.

Julia Dowling Rutland,

Coastal Living

March 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note