I have been making ceviche for years, mainly with fresh dorado (mahi-mahi) that I fish in my home waters (Caribbean). Halibut is not a warm water fish, but you can buy frozen really inexpensive. I had a few fillets that I had thawed, cut them up in bite size pieces and used this recipe. This is a great recipe, very similar to how I have made it for many years, but adds mango and tequila; what a great touch! Use Kosher salt, as it makes a difference, also add fresh ground black pepper. If you like a less acidic ceviche, prior to serving drain the marinade liquid into a bowl and add coconut milk to your taste. You can also add ketchup, 1 or 2 teaspoons. Fresh fish is better, but if all you can find is frozen fish from a reputable brand, this is a good way to use that fish.
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I have been making ceviche for years, mainly with fresh dorado (mahi-mahi) that I fish in my...