This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Ingredients
- ½ pounds skinless, boneless halibut: 1 piece (cut into 1/2 inch cubes)
- lime juice: 0.33333 cup (fresh)
- lemon juice: 0.25 cup (fresh)
- tequila: 0.25 cup
- jalapeno Chili peppers: 3 piece (minced)
- mango: 1 piece (peeled, diced)
- green bell pepper, seeded and: 1 piece (chopped)
- Vidalia or other sweet onion: 0.5 cup (finely chopped)
- red onion: 0.5 cup (finely chopped)
- mango: 1 piece (peeled, diced)
- bunch chopped fresh cilantro: 0.5 piece
- fresh parsley: 0.25 cup (chopped)
- salt: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
