Halibut Ceviche
Enjoy a bright and tropical summer appetizer or light meal with this recipe for Halibut Ceviche! Fresh halibut is cured in a flavorful marinade and then tossed with sweet mango, creamy avocado, and cilantro. Spoon the ceviche into glasses and garnish with lime wedges and tortilla chips for an easy and elegant dish!
Servings: 4
Ingredients
- 1 (8-ounce) halibut fillet skinned
- 1/2 cup lemon juice from approximately 2 large lemons
- 1/4 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
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey or agave
- Lime wedges for serving
- Tortilla chips for serving if desired
Instructions
- Cut the halibut fillet into 1/2-inch cubes. Place in a non-reactive glass bowl.
- Combine the lemon and lime juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and hot sauce. Pour over the halibut and gently stir, making 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.
- After 3 hours, drain the halibut and discard the marinade.
- Gently toss together the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil, and honey in a bowl.
- Carefully fold in the drained halibut. Adjust the acidity if needed and add salt and black pepper to taste.
- Serve with lime wedges and tortilla chips.
Notes
SUBSTITUTIONS:
- Less expensive alternatives to halibut include barramundi, grouper, mahi-mahi, snapper, or tilapia.
- Serranos or Fresnos are good substitutes for jalapenos. However, they are hotter.
- Diced pineapple can be used in place of mango.
- If you’re not an avocado fan, use cucumber. You won’t have the creamy factor, just added crunch.
- Use the absolute freshest halibut you can find. Ask your fishmonger to hold a piece for you to smell; the scent should be mild to none.
- Because of the acidity, always marinate the fish in something non-reactive, such as glass or ceramic.
- You can cure the fish 1 day ahead of time, then combine it with the other ingredients just before serving.
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 410mg | Fiber: 5g | Sugar: 10g | Vitamin A: 748IU | Vitamin C: 45mg | Calcium: 19mg | Iron: 1mg