Halibut Ceviche with Mango and Avocado is light, tangy and refreshing! It’s the perfect summer appetizer or light entree that’s sophisticated yet so easy to make!
It got hot here so suddenly! It was chilly all of April, then May was rainy and now it’s hot and humid. I barely remember having spring and we went full speed into no-cook meals!
Here’s one of my no-cook summertime favorites! Halibut Ceviche with Mango and Avocado
You might be wondering how anything with fish could be “no-cook.” The fish gets cooked, just not with heat. Instead, it’s “cured” in citrus juice which is sufficiently acidic to make it safe.
How to Make Halibut Ceviche with Mango and Avocado:
- Start with the absolute freshest halibut you can find. When purchasing fish, look for moist, plump flesh that appears freshly cut. Ask your fishmonger to hold a piece for you to smell; the scent should be mild to none.
- Rinse it, pat it dry and cut into small cubes.
- Whisk together the “curing” ingredients which are lemon juice, lime juice and a splash of hot sauce in a non-reactive bowl such as glass. Add the fish and refrigerate.
- Give it a good stir once or twice while curing to make sure all the ingredients are submerged in the curing liquid.
- Drain well then combine with the fresh mango, avocado, jalapeno, red onion, cilantro and more lime juice.
That’s it!
How long to cure fish for ceviche:
Some recipes call for curing it for only 15 minutes. I used Giada de Laurentiis’ recipe as a point of reference when creating this recipe and I trust her judgment. Giada marinates/cures ceviche for three hours.
- The fish should not be tough nor should it be falling apart.
- Check the fish after two hours and if it’s “cooked” through, it’s probably ready. Four hours would be too much; the fish will be tough.
Fish to use for ceviche:
If halibut isn’t available or it’s not in your budget, you can use a less expensive fish such as tilapia. The amount of halibut called for in this recipe is relatively small so you do get some bang for your buck. I love halibut because it’s wild-caught, sustainable and the flavor is sweet and mild.
Serve Halibut Ceviche with Mango and Avocado with tortilla chips. The saltiness and crisp, crunchy texture are perfect with this ceviche!
Here are two more healthy seafood, mango and avocado recipes! One of my favorite flavor combinations!
- Blackened Halibut with Mango and Avocado Salsa
- Crab, Mango and Avocado Salad with Chile-Lime Dressing in Endive
Halibut Ceviche with Mango and Avocado
Ingredients
- 1 (8-ounce) halibut fillet - skinned and cut into ½-inch cubes
- ½ cup lemon juice - from approximately 2 large lemons
- ¼ cup lime juice PLUS 2 tablespoons - from approximately 4 large limes
- Salt and freshly ground black pepper
- Dash hot sauce
- 1 large mango - peeled and diced
- 1 large avocado - peeled and diced
- 1 small jalapeno - finely chopped
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey - or agave
- Lime wedges - for serving
- Tortilla chips - for serving
Instructions
- Place halibut in a non-reactive glass bowl or ceramic dish.
- Combine lemon juice, lime juice, 1 teaspoon salt, ½ teaspoon freshly ground black pepper and hot sauce. Pour over halibut and gently stir. Make sure the halibut is covered with the marinade.
- Refrigerate for 3 hours, stirring halfway through to redistribute the marinade. Again, make sure the halibut is covered.
- Gently toss together the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil and honey in a bowl. Drain the halibut and fold it into the other ingredients. Adjust acidity if needed and add salt and black pepper to taste.
- Serve with lime wedges and tortilla chips.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Eleanor Ledbetter says
I adore this recipe as it reminds me of my introduction to Ceviche in Panama. I followed your recipe also adding fresh marinated cherry tomatoes and chopped candied jalapeños (substituting for honey and hot sauce). Marinating the halibut in 8 oz batches for 2 hours was perfect for me. Sea salt gluten-free chips with this Ceviche is a delightful combination.
Carol says
Hi, Eleanor, Thanks so much and glad you’re loving this recipe! Love how you made it your own, too. Thanks again!
Zelda Kamath says
Simple and delicious.
Zelda Kamath says
This was delicious! I added Serranos, 2 garlic cloves and olive oil when marinating–1.5 hrs was sufficient.
Carol says
Hi, Zelda, Thanks so much and glad you enjoyed! Serranos are a wonderful addition! Thanks again!
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Monica | Nourish & Fete says
I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!
Carol says
Thank you, Monica! I appreciate hearing that!
Monica | Nourish & Fete says
I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!
Monica | Nourish & Fete says
I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!
Monica | Nourish & Fete says
I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!