Mexican food can be healthy and delicious at the same time. Take this ceviche for example. I love the mix of heat and sweet and savory. And the playful textures. This recipe is more playful because the mango slice replaces the traditional tortilla shell – a fun twist!
You can make this playful dish in just a few minutes – and these look so pretty on a plate. The lime juice turns the fish such a pretty white color. Then, the colors of the peppers and the mango are such a pretty contrast.
Fish that is “cooked” in acid only turns out a little too acidic for me. So, I blanch the fish just for one minute in boiling water. Then, I marinate in lime juice for about 30 minutes. This method gives the fish the perfect texture and flavor without becoming too sour.
These would be the perfect first course for a Cinco de Mayo celebration.
- 8 ounces halibut
- ¼ cup lime juice
- 2 tablespoons minced shallot
- 1 serrano pepper
- 1 large ripe mango
- 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.
- 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.
- Toss halibut with shallot, serrano and mango cubes. Place a mango slice on a serving plate and spoon halibut mixture on top.
A few other ceviches out there on the internet: