Mango & Halibut Ceviche

Mango & Halibut Ceviche

Print
Email
|

by Mark Allison

WCNC.com

Posted on April 16, 2013 at 12:30 PM

Updated Thursday, Apr 25 at 12:38 PM

Mango and Halibut Ceviche
Yield: 5 Cups

Ingredients
1 lb.        Halibut, cod or other white firm fish, cut into small pieces
½ cup        finely diced red onion
¾ cup        Fresh lime juice
½ cup        Fresh lemon juice
½ cup        finely diced Jicama
2        Tomatoes, seeded and diced
1        Mango, seeded and diced
1        Jalapeño pepper or Serrano pepper, seeded and minced
1/3 cup        Chopped fresh cilantro
2 Tbs        Extra virgin olive oil
1 tsp.        Salt
¼ tsp.        Freshly ground black pepper

Method of Preparation:
1.    Combine first 4 ingredients in a large glass bowl, pressing fish down so that it is submerged in     liquid. Cover and chill 3 to 4 hours, stirring occasionally, until fish is opaque in center. Drain.
2.    Combine jicama, if desired, tomatoes, and remaining ingredients in a large bowl. Stir in halibut     and onion. Serve in cocktail glasses or a lager bowl with chips or tostadas, you could even serve     as fish tacos!

 

Print
Email
|