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Halibut Ceviche With Mango

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Ingredients
  Halibut fillet/Alternate with ahi tuna, salmon, yellow tail hamachi or any sushi fish 3 Cup (48 tbs), chopped evenly
  Lemon zest 1 Tablespoon, to taste
  Lemon juice/Juice of 2 small limes 1 Large
  Orange juice/Juice of 2 small oranges 1 Large
  Lime juice 2 Medium
  Orange zest 1 Tablespoon, to taste
  Red onion 1 Large, roughly chopped
  Mango 1 Large, roughly chopped
  Habanero pepper 1 Tablespoon, finely chopped
  Cilantro 1 Bunch (100 gm), finely chopped
  Olive oil 2 Tablespoon
  Sea salt 1 Pinch
Directions

MAKING
1) In a bowl add the fish and lemon and orange zest and the citrus juices enough to cover the fish pieces. Leave this mixture for 6 hours.
2) Add the rest of the ingredients to the fish and mix well with olive oil and some more lime juice and a pinch of sea salt.

SERVING
3) Serve in tall Glasses with some chips and cilantro.

TIPS
For the right taste serve in chilled glasses.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Taste: 
Sweet Sour
Feel: 
Juicy
Method: 
Mixing
Ingredient: 
Halibut
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
6
Seafood lovers cannot afford to miss this one- a rare fruit and fish combination. Check out Stephanie Harris making Halibut Ceviche with Mango in the breezy coast of Laguna, California. Ideal for a warm weather meal!

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