Halibut-Mango Ceviche

SUBMITTED BY: Vella PHOTO BY: Vella

"This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing."

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PREP TIME	45 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup tequila
3 jalapeno chile peppers, seeded and minced
1 mango - peeled, seeded and diced
1 green bell pepper, seeded and finely chopped
1/2 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped red onion
1 mango - peeled, seeded and diced
1/2 bunch chopped fresh cilantro
1/4 cup chopped fresh parsley
1 teaspoon salt, or to taste

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 another 30 minutes.
Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

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REVIEWS

Reviewed on Apr. 11, 2008 by ssosa01

Excellent recipe! I did not add the bell peppers, parsly, or tequila but it still tasted... MORE

Reviewed on Dec. 25, 2007 by Genie

Very very good recipe for Ceviche fans. You will need excellent quality Halibut, extremely... MORE

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Recipe Submitter:

Vella

	Cooking Level: Intermediate Home Town: Bear, Delaware, USA Living In: Pittsburgh, Pennsylvania, USA
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