Best 4 Halibut Mango Ceviche Recipes
Indulge in the vibrant flavors of halibut mango ceviche, a refreshing and tangy Peruvian dish that captures the essence of summer. This delectable dish combines the delicate, flaky texture of halibut with the sweet and juicy burst of mangoes, creating a harmonious balance of flavors. The tangy marinade, made with fresh lime juice, cilantro, and red onion, further enhances the flavors of the fish and fruit, resulting in a delightful culinary experience.
Alongside the classic halibut mango ceviche recipe, this article offers a variety of ceviche variations to tantalize your taste buds. From the spicy and bold flavors of ají Amarillo ceviche to the creamy and indulgent avocado ceviche, there's a ceviche recipe for every palate. With detailed instructions and helpful tips, this article equips you with the knowledge and techniques to create authentic and flavorful ceviche dishes at home. So, embark on a culinary journey to Peru and discover the vibrant world of ceviche, where fresh ingredients and zesty flavors unite to create a truly unforgettable dining experience.
HALIBUT-MANGO CEVICHE
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.
Provided by Vella
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g
SOUTH SEAS MANGO HALIBUT
This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.
Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
MANGO CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
- Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
- Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 760 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For the freshest ceviche, use sushi-grade halibut and ripe mangoes.
- If you don't have sushi-grade halibut, you can freeze it for at least 48 hours before using it. This will kill any parasites that may be present.
- Cut the halibut and mango into small, even pieces so that they will cook evenly.
- Use a variety of citrus juices, such as lime, lemon, and orange, to give the ceviche a bright and tangy flavor.
- Add some chopped red onion, cilantro, and jalapeño pepper to give the ceviche a bit of a kick.
- Serve the ceviche immediately or chill it for a few hours before serving. It will keep in the refrigerator for up to 2 days.
Conclusion:
Halibut mango ceviche is a light and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious meal, give halibut mango ceviche a try.
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