Halibut Ceviche with Mango and Avocado

4 people
Prep Time:
00h 20
Cook Time:
00h 05

It’s the perfect summer dish! Ceviche is light, refreshing and healthy, and there’s no heat necessary. Simply marinate and wait; three hours in the fridge is all it takes.

Credit: This inspiring recipe is brought to you by From A Chef's Kitchen.

Share with your friends

Ingredients and Method


  • 1 (8 ounce) halibut fillet, skinned and cut into 1/2-inch cubes
  • 1/2 cup lemon juice
  • 1/4 cup lime juice
  • kosher salt
  • freshly ground black pepper
  • Dash hot sauce
  • 1 large mango, peeled and diced
  • 1 large avocado, peeled and diced
  • 1 small jalapeno, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • lime wedges, for serving
  • tortilla chips, for serving


  1. Place halibut in a non-reactive glass bowl or ceramic dish.
  2. Combine lemon juice, lime juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and hot sauce. Pour over halibut and gently stir. Make sure the halibut is covered with the marinade.
  3. Refrigerate for 3 hours, stirring halfway through to redistribute the marinade. Again, make sure the halibut is covered.
  4. Gently toss together the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil and honey in a bowl. Drain the halibut and fold it into the other ingredients. Adjust acidity if needed and add salt and black pepper to taste.
  5. Serve with lime wedges and tortilla chips.