Halibut Mango Ceviche Recipe: A Tropical Delight

Ingredients

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

Instructions

1. In a non-metallic bowl, mix cubed halibut, lime juice, lemon juice, tequila, minced jalapeño, and 1 diced mango. Cover and refrigerate for 1 ½ hours.
2. After 1 ½ hours, add green pepper, sweet onion, and red onion to the ceviche. Mix well, cover, and refrigerate for an additional 30 minutes.
3. Gently fold in the remaining diced mango, cilantro, and parsley. Season with salt to your preference before serving.

Nutrition

• Calories: 217 kcal
• Fat Content: 3 g
• Fiber Content: 3 g
• Sugar Content: 13 g
• Sodium Content: 456 mg
• Protein Content: 25 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g