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.
- 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.
A note about the curing time:
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 important thing is 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.
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 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
Helpful Tools For Halibut Ceviche with Mango and Avocado
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!
- 1 (8-ounce) halibut fillet, skinned and cut into 1/2-inch cubes
- 1/2 cup fresh lemon juice (from approximately 2 large lemons)
- 1/4 cup fresh lime juice (from approximately 3 large limes)
- Kosher 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
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, or as needed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey or agave
- Lime wedges, for serving
- Tortilla chips, for serving
Place halibut in a non-reactive glass bowl or ceramic dish.
Combine lemon juice, lime juice, 1 teaspoon salt, 1/2 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.