Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
HALIBUT MANGO CEVICHE
  • 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
    1. 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.
    2. 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.
    3. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

     
     

    BACK TO MAIN COURSES