Halibut And Mango Ceviche

Get ready for summer entertaining with our fool-proof halibut and mango ceviche recipe!

This refreshing, flavour-packed ceviche is perfect for a lazy weekend appetizer or dinner with friends. Serve in a bowl with your favourite tortilla chips, or add a few spoonfuls to a crispy tostada and top with avocado and pickled red onions.

Prep Time: ~2 hours

Ingredients

• 1 flash-frozen halibut portioned fillet (approx. 1.1lb), thawed
• ¼ cup fresh lime juice
• 2 tbsp lemon juice
• 2 tbsp tequila
• 2 jalapeños, seeded and finely diced
• 1 green bell pepper, seeded and finely diced
• ½ small red onion, finely diced
• 1 mango, peeled and diced
• ½ bunch fresh cilantro, chopped
• 1 tsp salt

Directions

1. Remove the skin from your halibut by lying it skin-side down on a chopping board and carefully running a sharp knife between the flesh and skin. Then, cut the flesh into small cubes.
2. In a medium non-metallic bowl, combine the cubed halibut, lime juice, lemon juice, tequila, jalapeño peppers, and half the mango. Cover and refrigerate for 1 1/2 hours.
3. After the ceviche has sat, add the green bell pepper and red onion. Mix well, then recover and refrigerate for another 30 minutes.
4. Fold in the remaining diced mango and cilantro, and season to taste with salt. Serve with corn chips or on a tostada with guacamole.

Notes

• This recipe also works well with other white fish like lingcod, and can even be made with our flash-frozen salmon!
• We encourage you to get inventive with the serving of this recipe! Serve in a bowl with your favourite tortilla chips, or add a few spoonfuls to a crispy tostada and top with avocado and pickled red onions. You could also use this ceviche to make our sea-cuterie nachos recipe.

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