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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Halibut-Mango Ceviche Recipe

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This recipe for Halibut-Mango Ceviche is from FULLERS FLY IN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. skinless, boneless halibut, cut into 1/2 in. cubes
1/3 c. fresh lime juice
1/4 c. fresh lemon juice
1/4 c. tequila
3 jalapeno chile peppers, seeded and minced
2 mango-peeled, seeded and diced
1 green bell pepper, seeded and finely chopped
1/2 c. finely chopped sweet onion
1/2 c. finely chopped red onion
1/2 bunch chopped fresh cilantro
1/4 c. chopped fresh parsley
1 tsp. salt to taste
Directions:
Directions:
Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non metallic bowl. Cover and refrigerate for 1 1/2 hours. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate for another 30 minutes. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving. Serve in martini glasses, with extra lime on the rim for squeezing.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min prep; 2 hr 45 min total

 

 

 

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