This tangy halibut ceviche is a protein rich appetizer bursting with tropical flavor and good-for-you ingredients!
What Is Ceviche And Why We Use Halibut In This Recipe!
If you’ve tried shrimp ceviche, you’re sure to love this halibut version. The halibut “cooks” in fresh lime juice for 1 hour and it’s ready to serve with plenty of tortilla chips for dipping.
Ceviche is a dish that originates from Latin America, particularly from countries such has Peru, Ecuador, and Colombia. It is typically made with fresh raw seafood, such as fish or shrimp, which is marinated in citrus juice (usually lime or lemon) and seasoned with various spices and herbs.
The acid in the citrus juice helps to "cook" the seafood, so it becomes firm and opaque without the need for heat. The ceviche is typically served cold, often with chopped onions, tomatoes, and cilantro, and can be enjoyed as a snack or a main course.
Ceviche is a popular dish that is enjoyed all over Latin America and has become increasingly popular in other parts of the world as well. It is a refreshing and flavorful dish that is perfect for warm weather and can be made in many different variations.
Learn About Our Halibut!
Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Halibut is carefully selected to yield perfectly tender, flaky fillet that is mild in flavor. Because halibut has a mild flavor, it doesn’t overpower the other ingredients in the ceviche.
The fillets are individually packaged in both 4- and 6-ounce portions. Alaskan halibut is naturally lean and loaded with protein. Halibut is a terrific source of immune-system supporting vitamin-D.
Why We Use Mangoes In This Recipe And The Health Benefits.
The addition of fresh diced mangoes makes this ceviche perfect for summer. Not only is it refreshing served chilled, but the mango flavor adds a juicy tropical flavor that is so satisfying during the warmer months.
Mangoes are a delicious and nutritious tropical fruit that offer a wide range of health benefits. Here are some of the main benefits of consuming mangoes:
High in Nutrients: Mangoes are an excellent source of vitamins and minerals, including vitamin C, vitamin A, folate, and potassium.
Good for Digestion: Mangoes contain both soluble and insoluble fiber, which can help to promote regular bowel movements and improve digestion.
Boosts Immunity: Mangoes are rich in vitamin C, which is essential for a healthy immune system. Eating mangoes can help to strengthen your immune system and protect against infections and diseases.
Lowers Cholesterol: Mangoes are rich in fiber, pectin, and vitamin C, which can help to lower cholesterol levels and reduce the risk of heart disease.
Improves Skin Health: Mangoes are high in antioxidants and vitamin A, which can help to promote healthy skin and reduce the signs of aging.
Why We Use Avocados In This Recipe And The Health Benefits.
Avocados are often used in ceviche, adding creamy texture and filling fiber. Avocado is a delicious and nutritious fruit that offers a range of health benefits. Here are some of the main benefits of consuming avocado:
Good for Heart Health: Avocado is rich in monounsaturated and polyunsaturated fats, which can help to lower cholesterol levels, reduce inflammation, and lower the risk of heart disease.
High in Nutrients: Avocado is a good source of vitamins and minerals, including vitamin K, vitamin C, vitamin B6, and potassium.
Good for Digestion: Avocado is rich in fiber, which can help to promote regular bowel movements and improve digestive health.
Helps with Weight Loss: Avocado is low in carbohydrates and high in fiber, making it a great food for anyone trying to lose weight.
Promotes Skin Health: Avocado is high in antioxidants and vitamin E, which can help to promote healthy skin and reduce the signs of aging.
Reduces Inflammation: Avocado contains a range of anti-inflammatory compounds, which can help to reduce inflammation in the body and reduce the risk of chronic diseases.
4 Sizzlefish halibut portions
1 large tomato, diced
1/2 cup chopped mango
1 medium avocado, diced
1/2 cup thinly sliced red onion
2 tbsp finely chopped cilantro
1 tbsp minced jalapeños
1 cup fresh lime juice
1 tsp minced garlic
1 tsp salt
Tortilla chips for serving
Blot halibut with paper towel.
Slice into 1-inch cubes and place in a medium bowl.
Pour lime juice over halibut and stir to coat. Cover and refrigerate for 1 hour until halibut becomes firm and opaque.
Drain and discard liquid from halibut. Add tomato, mango, avocado, cilantro, jalapeño, garlic and salt to bowl. Stir well.
Serve ceviche immediately with tortilla chips or refrigerate and serve within 24 hours.
Ceviche is best enjoyed within 24 hours for the best flavor and texture since avocadoes tend to brown quickly. Serve with tortilla chips, plantain chips, on tostadas, or even in a poke bowl.
- Serving Size
- 1 Serving
- per serving
- 13 grams
- 20 grams
- 17 grams
Leave a comment