Halibut-Mango Ceviche

Name: Halibut-Mango Ceviche
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 3 jalapeno chile peppers, seeded and minced; 1 bunches chopped fresh cilantro; 59 milliliters chopped fresh parsley; 1 green bell pepper, seeded and finely chopped; 680 grams skinless, boneless halibut, cut into 1/2 inch cubes; 59 milliliters fresh lemon juice; 79 milliliters fresh lime juice; 1 mango - peeled, seeded and diced; 118 milliliters finely chopped red onion; 1 teaspoon salt, or to taste; 59 milliliters tequila; 118 milliliters finely chopped Vidalia or other sweet onion

Halibut-Mango Ceviche requires about 2 hours and 45 minutes from start to finish. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 351 calories, 45g of protein, and 4g of fat. If you have bell pepper, lemon juice, cilantro, and a few other ingredients on hand, you can make it. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

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.

Ingredients you will need

Jalapeno Pepper

Lemon Juice

Lime Juice

Halibut

Tequila

Mango

Equipment you will use

Bowl

After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion.

Ingredients you will need

Green Pepper

Sweet Onion

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.

Ingredients you will need

Cilantro

Parsley

Mango

Salt

Equipment

Bowl

Ingredients

Servings:

jalapeno chile peppers, seeded and minced 1bunches

chopped fresh cilantro 59milliliters

chopped fresh parsley 1

green bell pepper, seeded and finely chopped 680grams

skinless, boneless halibut, cut into 1/2 inch cubes 59milliliters

fresh lemon juice 79milliliters

fresh lime juice 1

mango - peeled, seeded and diced 118milliliters

finely chopped red onion 1teaspoon

salt, or to taste 59milliliters

tequila 118milliliters

finely chopped Vidalia or other sweet onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.