What is halibut ceviche?

Halibut ceviche combines raw halibut with acidic citrus juice, often lime or lemon. The acid changes the fish proteins, which firms the texture and makes the flesh look opaque. However, citrus does not provide the same safety effect as heat cooking.

What are the ingredients in halibut mango ceviche?

This Mango Halibut Ceviche uses halibut, fresh lime juice, lemon juice, mango, avocado, jalapeño, red onion, cilantro, and salt. Together, they create a sweet, tangy, creamy, mildly spicy dish.

Is halibut fish good for ceviche?

Yes. Halibut has a firm, meaty texture and mild flavor, so it pairs nicely with citrus and fruit. However, choose very high quality halibut intended for raw preparations and tell your fishmonger how you plan to serve it.

Ceviche is a seafood dish that combines raw fish or shellfish with acidic citrus juice and fresh ingredients. Depending on the recipe, cooks may add onion, peppers, herbs, avocado, or fruit.

Mango Halibut Ceviche : Fresh, Easy, and Ready in 40 Minutes

Name: Mango Halibut Ceviche : Fresh, Easy, and Ready in 40 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound halibut, cut into 1-inch pieces; 1/2 cup fresh lime juice, about 5–6 limes; 3 tablespoons fresh lemon juice, about 1 lemon; 1 large mango, peeled, pitted, and diced; 1 large avocado, peeled, pitted, and diced; 1 jalapeño, seeded and diced; 1/2 small red onion, thinly sliced; 1/2 bunch fresh cilantro, chopped; 1 teaspoon salt

Description

Mango Halibut Ceviche combines tender halibut, sweet juicy mango, creamy avocado, bright citrus, mild jalapeño heat, crisp red onion, and fresh cilantro. This refreshing ceviche comes together in about 40 minutes and works well as a light lunch, appetizer, side dish, or snack with tortilla chips.

Ingredients

Scale

1 pound halibut, cut into 1-inch pieces

1/2 cup fresh lime juice, about 5–6 limes

3 tablespoons fresh lemon juice, about 1 lemon

1 large mango, peeled, pitted, and diced

1 large avocado, peeled, pitted, and diced

1 jalapeño, seeded and diced

1/2 small red onion, thinly sliced

1/2 bunch fresh cilantro, chopped

1 teaspoon salt

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Instructions

1. Combine the halibut with the lime and lemon juices in a non-reactive glass bowl.

2. Cover and refrigerate for about 30 minutes, or longer depending on your preferred firmness. The fish will become increasingly opaque as it cures in the citrus.

3. Keep the citrus liquid in the bowl, then gently mix in the mango, avocado, jalapeño, red onion, cilantro, and salt.

4. Serve immediately in individual glasses, on a serving plate, or alongside tortilla chips.

Notes

Use very high-quality halibut intended for raw preparations, and tell your fishmonger that you plan to use it for ceviche.

Citrus changes the fish’s texture and appearance through denaturation, but it does not eliminate all possible bacteria or parasites.

Previously frozen halibut can be used. Thaw it before marinating.

Freezing seafood below -4°F (-20°C) for 7 days is noted as a way to kill parasites.

Marinating time controls the texture. About 15 minutes leaves the center mostly raw. Around 30–45 minutes gives the recommended tender texture. About 1 hour makes the fish opaque throughout. Two or more hours creates a firmer texture.

Avoid curing the halibut for much more than 4 hours because the fish can become tough.

This ceviche tastes best soon after preparation.

Store leftovers in the refrigerator for up to 2 days. Continued exposure to the acidic marinade will keep changing the fish’s texture.

This recipe is not recommended for advance meal prep.

Serve as an individual appetizer, family-style side dish, light lunch, or snack with tortilla chips.

This recipe is especially suited to spring and summer. West Coast halibut is typically at its best from spring through early summer.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Lunch Recipes
Method: Citrus Cured

Nutrition

Serving Size: 1 serving
Calories: 231
Sugar: 9 g
Sodium: 664 mg
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 17 g
Fiber: 5 g
Protein: 23 g
Cholesterol: 56 mg