Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 217
- Carbohydrate: 18g
- Fat: 3g
- Fiber: 3g
- Protein: 25g
- Sugar: 13g
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