Light, tangy, and refreshing halibut ceviche with mango and avocado! It’s the ideal summer appetizer or light entree, and it’s incredibly simple to prepare! It became unbearably hot here all of a sudden!
April was cold, then May was rainy, and now it’s hot and humid. Spring had barely arrived when we jumped right into no-cook meals! Here’s one of my go-to summertime recipes that doesn’t require any cooking! Mango and Avocado Ceviche with Halibut.
You might be perplexed as to how anything containing fish could be considered “no-cook.” The fish is cooked, but not in a hot environment. Instead, it’s “cured” in citrus juice, which is acidic enough to be safe.
How to Make Halibut Ceviche with Mango and Avocado
- Start with the absolute freshest halibut you can find. When purchasing fish, look for moist, plump flesh that appears freshly cut. Ask your fishmonger to hold a piece for you to smell; the scent should be mild to none.
- Rinse it, pat it dry and cut into small cubes.
- Whisk together the “curing” ingredients which are lemon juice, lime juice and a splash of hot sauce in a non-reactive bowl such as glass. Add the fish and refrigerate.
- Give it a good stir once or twice while curing to make sure all the ingredients are submerged in the curing liquid.
- Drain well then combine with the fresh mango, avocado, jalapeno, red onion, cilantro and more lime juice.
Fish to Use For Ceviche
You have to use the best fish on your dish, but If this halibut ceviche recipe isn’t available or isn’t in your budget, a less expensive fish like tilapia can be substituted. Because the amount of halibut used in this recipe is so small, you get a lot of bang for your buck.
Halibut ceviche is one of my favorite dish that use halibut fish as a my favorite fish because it is wild-caught, sustainable, and has a sweet and mild flavor. With tortilla chips, serve Halibut Ceviche with Mango and Avocado. With this ceviche, the saltiness and crisp, crunchy texture are ideal!
The History of Ceviche
Ceviche is a raw fish or shellfish dish that is traditionally prepared in a Latin American style. The name ceviche is a shorten way of the Peruvian term ‘ceviche’ which refers to fish roe. Just as the name implies, ceviche is a marinated piece of fish patronized by a number of chopped ingredients such as pompano, king prawn, shrimps, Viahan, tuna and shellfish.
Other seafoods commonly added to a ceviche include rockfish, red snapper, golden royal, plum, lobster and shellfish. While ceviche is prepared in various styles in different countries, the original dish prepared in Peru is ceviche. Ceviche is a fine dish that is prepared using the finest fish, especially the swordfish and the tuna.
Although traditional ceviche is prepared in Peru and Bolivia, the original dish ceviche is prepared in the Ecuadorian cities. The cities have their own unique way of preparing ceviche their unique way of preparing this classic dish is characterized by the inclusion of garlic, sugar and chili.
The original dish is considered as a mark of very poor cuisine, so the more sophisticated dish forms. One of the most luxurious forms of this dish is known as El Mute, which features lobster, shrimp, marinated vending machine, and vegetables. The customers insert balls of rice and drinks into the machine, and the contents come out in front of them. This dish is considered as a luxury, and is reserved maybe for use in festivals and special events.
The main Characteristics of the Ceviche are its tender fish flesh, rich and strong flavors, and its uniqueness from other Ceviche dishes. The intense flavors of the Ceviche may be compared to that of a fine steak, and this is due to the fact that the fish is marinated with a mix of beer and powerful spices such as garlic, chili and onions.
After this preparation, the fish is baked in a specially made oven called Ceviche Tiradito.
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