Mango Halibut Ceviche
Ingredients
- 1 lb fresh halibut fillet, skinless, cut into ½-inch cubes
- ¾ cup fresh lime juice (about 6–7 limes)
- 2 tablespoons fresh orange juice
- 1 large ripe mango, peeled and diced
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- ½ cup fresh cilantro, roughly chopped
- 1 medium cucumber, peeled, seeded, and diced
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Tortilla chips or tostadas, for serving (optional)
- Sliced avocado, for serving (optional)
- Extra lime wedges, for serving (optional)
Instructions
- Cut halibut into small, even ½-inch cubes and place in a non-reactive glass or ceramic bowl.
- Pour fresh lime juice and orange juice over the fish, making sure all pieces are coated. Cover and refrigerate for 20 minutes to 1 hour, until fish is opaque throughout.
- While fish cures, dice the mango, cucumber, and red onion, mince the jalapeño, and chop the cilantro.
- Once halibut is fully opaque, drain off most of the lime juice, leaving just a few tablespoons in the bowl.
- Add mango, cucumber, red onion, jalapeño, and cilantro to the bowl. Toss gently to combine.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve immediately with tortilla chips, sliced avocado, and extra lime wedges.
Notes
Always use the freshest halibut you can find — ceviche has nowhere to hide, so quality fish makes the whole dish. And don't leave it in the lime juice longer than an hour or the texture turns rubbery.