Halibut-Mango Ceviche

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This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.


  • 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
  • ⅓ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • ¼ cup tequila
  • 3 jalapeno chile peppers, seeded and minced
  • 1 mango – peeled, seeded and diced
  • 1 green bell pepper, seeded and finely chopped
  • ½ cup finely chopped Vidalia or other sweet onion
  • ½ cup finely chopped red onion
  • 1 mango – peeled, seeded and diced
  • ½ bunch chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • 1 teaspoon salt, or to taste


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.

Prep time: 45 mins / Cooking time: 2 hrs / Total time: 2 hrs 45 mins

Serving: 6 / Yield: 6 servings

Calories: 216.7

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