Ever since I visited gorgeous Cartagena, I have found myself making this Halibut Ceviche With Mango And Avocado recipe 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.
1/2jalapeño chiletrimmed, seeds removed, and finely chopped
1mediumfirm-ripe avocadofinely chopped
1ripemangofinely chopped
Fresh cilantro leavesfor garnish
Pinchkosher salt
Tortilla chipsor plantain chips, for serving
Instructions
Make The Ceviche Base: Combine the fish, lime juice, coconut milk, red onion, and jalapeño in a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid).
Marinate The Fish: 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.