Mango Slice Tostadas with Halibut Ceviche (Whole30)
Recipe type: Entree
Prep time: 
Total time: 
Serves: Serves 4
  • 8 ounces halibut
  • ¼ cup lime juice
  • 2 tablespoons minced shallot
  • 1 serrano pepper
  • 1 large ripe mango
  1. Cut halibut into cubes that are a little bigger than ¼ inch. (NOTE: Make the cubes a uniform size so that the juice will "cook" the pieces all the same.) Blanch the halibut in boiling water for 1 minute. Drain and cool. Stir together with lime juice. Marinate in refrigerator for 30 minutes. Remove from refrigerator and rinse and drain the halibut cubes. Season with salt and pepper to taste.
  2. Cut the stem end off of the serrano paper. With a thin knife, scoop out the seeds and pulp and then slice the serrano pepper into paper-thin slices. Peel the mango and slice four long slices from sides of mango. Cut the scraps from the rest of mango into ¼ inch cubes.
  3. Toss halibut with shallot, serrano and mango cubes. Place a mango slice on a serving plate and spoon halibut mixture on top.
Recipe by Healthy Family Recipes at