Halibut-Mango Ceviche
Forget going out to eat or ordering takeout every time you crave South American food. Try making Halibut-Mango Ceviche at home. This main course has 172 calories, 22g of protein, and 2g of fat per serving. This recipe serves 6 and costs $5.07 per serving. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. If you have tequila, fresh cilantro, salt, and a few other ingredients on hand, you can make it. 63 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. If you like this recipe, you might also like recipes such as Halibut-Mango Ceviche, Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen, and Ceviche de Camarones y Mango (Shrimp and Mango Ceviche).
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 120 minutes
Ingredients:
3 jalapeno chile peppers, seeded and minced
1/2 bunch chopped fresh cilantro
1/4 cup chopped fresh parsley
1 green bell pepper, seeded and finely chopped
1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
1/4 cup fresh lemon juice
1/3 cup fresh lime juice
1 mango - peeled, seeded and diced
1/2 cup finely chopped red onion
1 teaspoon salt, or to taste
1/4 cup tequila
1/2 cup finely chopped Vidalia or other sweet onion
Equipment:
bowl
Cooking instruction summary:
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. 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. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving. Kitchen-Friendly View
Step by step:
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.
3. Mix well, then recover and refrigerate another 30 minutes.
4. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Information:
covered percent of daily need
