Halibut Ceviche with Mango and Avocado

Halibut Ceviche with Mango and Avocado

Inspired by Cartagena, Colombia

Halibut Ceviche with Mango and Avocado | http://saltandwind.com Ever since I visited gorgeous Cartagena, I have found myself making this ceviche whenever I'm dreaming of the Colombian sunshine and seafood. But, with mango...
Skill
Cuisine
Ingredients
10
Hands-On Time
10 minutes
Total Time
1 hour, 40 minutes
Yield
-
Servings
4
Halibut Ceviche with Mango and Avocado | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main
Cuisine
South American
Ingredients
10
Hands-On Time
10 minutes
Total Time
1 hour, 40 minutes
Yield
-
Servings
4
Diet
Dairy-Free, Gluten-Free
Halibut Ceviche with Mango and Avocado | http://saltandwind.com

Ever since I visited gorgeous Cartagena, I have found myself making this ceviche whenever I'm dreaming of the Colombian sunshine and seafood. But, with mango, chiles, and coconut milk, this ceviche will more than hold me over until my next trip to gorgeous Cartagena.

Ingredients

  • 1 pound flaky white fish

    such as halibut

  • 1/4 cup freshly-squeezed lime juice
  • 1/4 cup coconut milk
  • 1/2 medium red onion

    finely chopped

  • 1/2 jalapeño chile

    trimmed, seeds removed, and finely chopped

  • 1 medium firm-ripe avocado

    finely chopped

  • 1 ripe mango

    finely chopped

  • fresh cilantro leaves

    for garnish

  • Pinch kosher salt
  • tortilla chips

    or plantain chips, for serving

Instructions

Combine the fish, lime juice, coconut milk, red onion, and jalapeno in a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid). Cover the bowl then refrigerate for at least 1 1/2 hours until flesh is opaque colored. Stir in avocado, mango, cilantro and large pinch of salt. Serve with tortilla chips or fried plantains. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/384-halibut-ceviche-mango-and-avocado-recipe

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