READY IN 2¾ hrs

Halibut-Mango Ceviche

Read Reviews (10)

"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." — Vella

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.

Kitchen-Friendly View

PREP 45 mins
COOK 2 hrs
READY IN 2 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 25, 2010

I've had many wonderful ceviches in Central and South America, this recipe is very close. The halibut worked great. I did make some alterations based on the ingredients I had. I replaced the mango with fresh chopped tomatoes, didn't use any parsley used all fresh cilantro, only used red onion and added celery as well as the jalepenos. I used about the same ratio of limes and lemons, slightly more lime juice. Added a little olive oil, no tequila but still may add that, sounds good. Also added a little bit of lite coconut milk, some of the best ceviche I ever had was in Colombia where they added coconut milk, very tasty. Again great recipe, it covers all the basics for a good traditional ceviche. Buen apetito!

—MARYANNG

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Most Helpful Critical Review

Mar 07, 2011

My bf didn't like it. It was ok for me.

—Brendygirl

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13 Ratings

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Apr 14, 2009

The flavors were perfect, but learn from my mistake! I used frozen mango, which tasted fine, but didn't hold its shape and got a bit mushy. Not so appetizing in appearance. Stick with fresh, it will be worth it! Also, we used scallops instead of halibut and loved the results!

—purple-girl

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Apr 11, 2008

Excellent recipe! I did not add the bell peppers, parsly, or tequila but it still tasted fantastic. I subbed diced roma tomatoes and cucumbers. I highly recommend using fresh halibut cheeks instead of regular halibut for this recipe. It will make it very tender. Whole Foods carries them fresh daily.

—ssosa01

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Jan 11, 2011

This was delicious! I skipped the tequila and only marinated the halibut and jalepeno. Then, I mixed fresh mango, red bell pepper, onion, garlic and tomato together and added the halibut and jalepeno. Very simple to make but would be impressive for guests.

—Megstang

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Dec 25, 2007

Very very good recipe for Ceviche fans. You will need excellent quality Halibut, extremely fresh. The mango really makes this differently delicious.

—Genie

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Apr 20, 2009

Great recipe. It makes a lot - I brought some to my neighbor and STILL had some left over. I followed the directions perfectly and it was great!

—ANNA074

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Jun 28, 2012

Good flavor and easy to make.. For my taste i would let it sit for another hour or so. My fish was still a bit raw in the middle.

—Marilynrocks111

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Nutrition

Calories
217 kcal
11%

Carbohydrates
18 g
6%

Cholesterol
36 mg
12%

Fat
2.9 g
5%

Fiber
2.5 g
10%

Protein
24.8 g
50%

Sodium
456 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Halibut-Mango Ceviche

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 217
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 5 %
Saturated Fat 0.4g 2 %
Cholesterol 36mg 12 %
Sodium 456mg 18 %
Potassium 776mg 22 %
Total Carbohydrates 18g 6 %
Dietary Fiber 2.5g 10 %
Protein 24.8g 50 %
Sugars 12.6g
Vitamin A 27 %
Vitamin C 89 %
Calcium 10 %
Iron 15 %
** Thiamin 15 %
Niacin 92 %
Vitamin B6 39 %
Magnesium 40 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.