Tropical Halibut Mango Ceviche with Tequila and Jalapeno

Recipe Collection: Appetizer

Tropical Halibut Mango Ceviche with Tequila and Jalapeno elevates your appetizer game with a refreshing pescatarian dish that combines tender halibut with sweet mango, a splash of tequila, and a kick of jalapeno. This Mexican-inspired recipe is perfect for summer gatherings or light meals, served chilled in a martini glass for a stunning presentation.

With its vibrant flavors and colorful ingredients, this ceviche is versatile enough to be enjoyed as a starter or a light lunch. Easily find this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a dish that impresses!

Overview

This vibrant and refreshing ceviche combines the delicate flavors of halibut with the tropical sweetness of mango, a hint of tequila, and the spicy kick of jalapeno. Perfect for a light appetizer or a summer gathering, this dish is best served chilled in a martini glass with a lime wedge for an extra burst of citrus.

Diet Type

Pescatarian

Allergies

Fish

Cuisine

Mexican

Serving Size: 6

Cooking Time: 165 minutes

Ingredients

• 1.5 Pounds (lb) halibut, cubed
• 0.33 Cups fresh lime juice
• 0.25 Cups fresh lemon juice
• 0.25 Cups tequila
• 3 Whole jalapeno chile peppers, minced
• 1 Whole mango, peeled
• 1 Whole green bell pepper, minced
• 0.5 Cups Vidalia onion, minced
• 0.5 Cups red onion, minced
• 0.5 Bunch fresh cilantro, torn
• 0.25 Cups fresh parsley, torn
• 1 Pinch salt, to taste

Steps

1. In a non-metallic bowl, combine the cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and half of the peeled mango. Cover the bowl and refrigerate for 1.5 hours to allow the flavors to meld and the fish to marinate.
2. After 1.5 hours, add the green bell pepper, Vidalia onion, and red onion to the bowl. Mix well, then cover again and refrigerate for an additional 30 minutes.
3. Before serving, fold in the remaining peeled mango, cilantro, and parsley. Season the ceviche to taste with salt. Serve chilled, ideally in a martini glass with a lime wedge on the rim for squeezing. Enjoy your zesty halibut mango ceviche!

Enjoy your homemade Tropical Halibut Mango Ceviche with Tequila and Jalapeno!