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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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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