Ingredients
- ¼ cup fresh lemon juice
- ¼ cup tequila
- 3 jalapeno chile peppers, seeded and minced
- 1 mango - peeled, seeded and diced
- ½ cup finely chopped Vidalia or other sweet onion
- ½ cup finely chopped red onion
- ½ bunch chopped fresh cilantro
- ¼ cup chopped fresh parsley
Why This Recipe Is So Easy To Love
This dish combines the fresh, sweet flavor of mango with the tender, mild taste of halibut. It’s light, refreshing, and perfect for warm days. The bright citrus notes make it a vibrant and healthy choice that appeals to many palates.
Kitchen Tips
- Use the freshest fish possible to ensure safety and the best flavor.
- Marinate the ceviche just long enough for the fish to turn opaque but not overcook it.
- Chill the ceviche well before serving for the most refreshing taste.
- Marinate the ceviche just long enough for the fish to turn opaque but not overcook it.
- Chill the ceviche well before serving for the most refreshing taste.
Step 1
Blend the cubed halibut with lime juice, lemon juice, tequila, minced jalapeno, and half of the diced mango in a glass or ceramic bowl. Cover it up and pop it in the fridge for about an hour and a half to let the flavors meld and the fish “cook” in the citrus.
Step 2
Once that’s ready, take it out and stir in the chopped green pepper, sweet onion, and red onion. Give everything a good mix, cover it again, and let it chill for another 30 minutes.
Step 3
Finally, fold in the rest of the mango along with the cilantro and parsley. Taste it and add a little salt if you think it needs it. Serve it cold and enjoy!
Serving Options To Try
Serve with crispy tortilla chips or on a bed of crunchy lettuce leaves. A side of avocado slices or a light salad can complement the flavors nicely. This dish also pairs well with a chilled white wine or a citrusy cocktail.
Storing Leftovers
Keep the ceviche refrigerated in an airtight container and consume within 24 hours. The fish texture and flavor are best fresh, so avoid storing it for too long to maintain quality and safety.
