The beauty of ceviche is that it’s ridiculously easy to make. It’s the perfect appetizer, side dish or main course.
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
I used halibut as my base, but you could use another white meat fish such as haddock or tilapia. From there, it’s a simple as slicing the fish into bite-sized pieces and letting it marinate in a bath of lime and lemon juice until the fish no longer translucent – which means the acids from the fruit juice “cook” the fish. Cool stuff, right?
Then, just slice up some mangoes, tomatoes, onion, peppers and avocado…and toss with parsley for this delicious halibut mango ceviche.
Oh, I should also add that if you have any leftovers, they taste AMAZING the next day! You can even serve it over a bed of greens.
Halibut Mango Ceviche
For the Ceviche:
One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon Pink Himalayan Sea salt
1/2 teaspoon freshly ground black pepper
For the Salad:
2 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lime juice (from 2 large limes)
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 green onions, pale green and white parts only, finely sliced
1/2 cup of frozen mangos (defrosted)
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1/4 medium poblano pepper, finely diced
1/2 medium red pepper, finely diced
2 Tablespoons chopped fresh flat-leaf parsley
For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
For the salad: In a medium bowl, mix together the olive oil, lime juice, honey, salt and pepper until smooth. Add the green onions, mangoes, tomatoes, avocado, peppers and parsley. Toss until coated.
To assemble: Divide the salad and spoon into 4 wine (or martini) glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad.
Garnish with homemade baked tortilla chips before serving. Also, serve with extra chips.
This recipe was shared on Fit and Fabulous Fridays.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
I’d Love to Hear From You!
I really value your feedback and love to answer your questions and hear how my recipes worked for you! Just head on down to the comment box located at the very bottom of this post. E-mail addresses are never published, and last names are optional. We can’t wait to hear from you!