Halibut-Mango Ceviche

Forget going out to eat or ordering takeout every time you crave South American food. Try making Halibut-Mango Ceviche at home. This main course has 172 calories, 22g of protein, and 2g of fat per serving. This recipe serves 6 and costs $5.07 per serving. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. If you have tequila, fresh cilantro, salt, and a few other ingredients on hand, you can make it. 63 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. If you like this recipe, you might also like recipes such as Halibut-Mango Ceviche, Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen, and Ceviche de Camarones y Mango (Shrimp and Mango Ceviche).

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 120 minutes

 

Ingredients:

3 jalapeno chile peppers, seeded and minced

1/2 bunch chopped fresh cilantro

1/4 cup chopped fresh parsley

1 green bell pepper, seeded and finely chopped

1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes

1/4 cup fresh lemon juice

1/3 cup fresh lime juice

1 mango - peeled, seeded and diced

1/2 cup finely chopped red onion

1 teaspoon salt, or to taste

1/4 cup tequila

1/2 cup finely chopped Vidalia or other sweet onion

Equipment:

bowl

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. 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.

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

3. Mix well, then recover and refrigerate another 30 minutes.

4. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.


Nutrition Information:

Quickview
176k Calories
22g Protein
1g Total Fat
12g Carbs
52% Health Score
Limit These
Calories
176k
9%

Fat
1g
3%

  Saturated Fat
0.4g
2%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
55mg
19%

Sodium
471mg
21%

Alcohol
3g
19%

Get Enough Of These
Protein
22g
45%

Vitamin C
73mg
90%

Selenium
52µg
75%

Vitamin K
49µg
47%

Vitamin B6
0.87mg
43%

Vitamin B3
8mg
40%

Vitamin D
5µg
36%

Phosphorus
298mg
30%

Potassium
737mg
21%

Vitamin B12
1µg
21%

Vitamin A
1000IU
20%

Folate
48µg
12%

Magnesium
42mg
11%

Vitamin E
1mg
9%

Vitamin B1
0.11mg
8%

Manganese
0.14mg
7%

Fiber
1g
7%

Copper
0.13mg
7%

Vitamin B5
0.59mg
6%

Vitamin B2
0.09mg
5%

Iron
0.79mg
4%

Zinc
0.61mg
4%

Calcium
29mg
3%

covered percent of daily need
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