Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Halibut-Mango Ceviche

Fresh sweet mango mingles with the heat of a jalapeno pepper in tropical  Halibut-Mango Ceviche.

Coastal Living MARCH 2013

  • Yield: Makes 5 cups
  • Prep time: 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.


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Halibut-Mango Ceviche Recipe