Halibut Mango Ceviche

Delicious Halibut Mango Ceviche~Chef and a Baker
This Ceviche can be made with any type of whitefish.
It has a nice blast of sweet from the mango and a little sexy bitterness from the tequila with a pleasant sour note from the pickled red onions.
Halibut Mango Ceviche
 
Prep time
Total time
 
This Ceviche can be made with any type of whitefish. It has a nice blast of sweet from the mango and a little sexy bitterness from the tequila with a pleasant sour note from the pickled red onions.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4
Ingredients
  • ½ pounds skinless, boneless whitefish, cut into a very small dice
  • ⅓ cup fresh lime juice
  • 1 small jicama, small dice
  • ¼ cup tequila
  • 2 jalapeño chile peppers, seeded and minced
  • 1 Fresno chili, coin cut
  • ½ cup finely chopped and pickled red onion
  • 1 mango - peeled, seeded and diced
  • ½ bunch chopped fresh cilantro
  • Handful of micro greens
  • 1 teaspoon salt, or to taste
Instructions
  1. Combine cubed halibut, lime juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl.
  2. Cover and refrigerate for 2 hours.
  3. After the Ceviche has sat for 2 hours, add red onion and jicama. Mix well, then recover and refrigerate another 30 minutes.
  4. Fold in the remaining diced mango and cilantro, season to taste with salt and finish with micro greens before serving.

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