Halibut Ceviche With Mango Recipe

Recipe By Slurrp

Halibut Ceviche with Mango is a refreshing and tangy seafood dish that combines the delicate flavors of halibut with the sweetness of mango. The halibut is marinated in a citrusy mixture of lime juice, lemon juice, and orange juice, which helps to 'cook' the fish. The addition of mango adds a tropical twist and balances the acidity of the citrus. This ceviche is perfect as an appetizer or light lunch on a hot summer day.

4.2
11 Rating -
Rate
Non Vegdiet
1hr 15minstotal
1hr 15m.total
Halibut Ceviche With Mango
plan
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ingredients serve

Ingredients for Halibut Ceviche With Mango Recipe

  • 0.17 pound Halibut Fillets, Cut Into Small Cubes
  • 1/25 cup Lime Juice
  • 0.33 tablespoon Lemon Juice
  • 0.33 tablespoon Orange Juice
  • 0.17 Ripe Mango, Peeled And Diced
  • 1/25 cup Diced Red Onion
  • 0.17 Jalapeno, Seeded And Finely Chopped
  • 0.33 tablespoon Chopped Cilantro
  • As required Salt To Taste
  • as needed Additional Cilantro Leaves For Garnish

Directions: Halibut Ceviche With Mango Recipe

Cooking Directions

  • STEP 1.In a bowl, combine halibut cubes, lime juice, lemon juice, and orange juice. Let it marinate in the refrigerator for about 30 minutes.
  • STEP 2.Add diced mango, red onion, jalapeno, cilantro, and salt to the marinated halibut. Mix well to combine.
  • STEP 3.Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld together.
  • STEP 4.Before serving, taste and adjust the seasoning if needed. Add more lime juice or salt if desired.
  • STEP 5.Serve the halibut ceviche with mango chilled, garnished with additional cilantro leaves.

Cooking Tips

  • Make sure to use fresh and high-quality halibut for the best flavor and texture.
  • You can add other ingredients like diced avocado or cucumber for extra freshness and crunch.
  • For a spicier kick, leave the seeds in the jalapeno or add a dash of hot sauce.

Storage and Serving

  • Halibut ceviche is best consumed fresh on the day it is made.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
  • The ceviche may become less firm and more acidic as it sits, so it's best to enjoy it as soon as possible.
Nutrition
value
529
calories per serving
32 g Fat33 g Protein22 g Carbs6 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    33g
  • Carbs
    22g
  • Fiber
    6g

MacroNutrients

  • Carbs
    22g
  • Protein
    33g
  • Fiber
    6g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    1408mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    56mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    < 1mg
  • Phosphorus
    466mg
  • Selenium
    65mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp