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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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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:
1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes |
1/3 cup fresh lime juice |
1/4 cup fresh lemon juice |
1/4 cup tequila |
3 jalapeno chile peppers, seeded and minced |
1 mango - peeled, seeded and diced |
1 green bell pepper, seeded and finely chopped |
1/2 cup finely chopped vidalia or other sweet onion |
1/2 cup finely chopped red onion |
1 mango - peeled, seeded and diced |
1/2 bunch chopped fresh cilantro |
1/4 cup chopped fresh parsley |
1 teaspoon salt, or to taste |
Directions:
1. 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.
2. 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.
3. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
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