Halibut ceviche with mango, red onion, lime and cilantro

Mango Halibut Ceviche

Name: Mango Halibut Ceviche
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 3 x 6 oz portions Wild Pacific Halibut; 1/2 cup lime juice (about 5 limes); juice of 1/2 a lemon; 1 mango, peeled and chopped; 1/4 cup red onion, sliced; 1/2 bunch cilantro, chopped; 1 jalapeño, sliced with seeds removed; salt and pepper, to taste

Wild Pacific halibut, sweet mango and bright citrus make this ceviche cool, fresh and vibrant. Red onion, jalapeño and cilantro add just enough bite to balance the fruit.

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Raw halibut fillets on a plate with lemon and herbs on a marble background

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Wild Pacific Halibut

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Mexican-InspiredAppetizer

Mango Halibut Ceviche

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

30 minutes

Cook Time

0 minutes

Wild Pacific halibut cubes cure in fresh lime and lemon juice until opaque, then get folded with mango, red onion, jalapeño, and cilantro for a bright, citrusy ceviche.

Ingredients

3 x 6 oz portions Wild Pacific Halibut
1/2 cup lime juice (about 5 limes)
juice of 1/2 a lemon
1 mango, peeled and chopped
1/4 cup red onion, sliced
1/2 bunch cilantro, chopped
1 jalapeño, sliced with seeds removed
salt and pepper, to taste

Directions

Thaw halibut and pat dry. Chop into cubes and place in a bowl.
Juice the limes and half a lemon. Pour the mixture over the chopped halibut, and mix so all of the pieces are covered.
Place in the fridge for 30 minutes or up to 4 hours. The longer the halibut cures, the more opaque and firm it will become.
Remove halibut from fridge and stir in chopped mango, red onion, jalapeño, cilantro, salt and pepper.
Serve ceviche with chips, on tostadas, or as is. Enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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