Halibut Mango Ceviche
Halibut Mango Ceviche is a creation of Chef Luis Navarro of Lola’s Mexican Cuisine
2 lb Halibut – fresh local, cut into 1/2 “ cubes
1 1/2 C Lime juice – fresh squeezed
1 1/2 C Orange juice – fresh squeezed
2 Habanero stem – fresh, seeds removed, finely diced
4 C Mango – cubed large
2 Avocado – fleshed and cubed
2 Red onion – small, sliced thin
1 C Cilantro – fresh chopped, 1 bunch for broth
4 1” Asparagus – sliced, 3 for sauce
1 Jalapeno – finely sliced
2 tsp Salt
2 tsp Sugar
- Instructions for ceviche
- Scoop the fish into a large stainless steel or glass bowl, add the citrus juices and habanero chile. The fish should be completely submerged in juice adding more juice if needed. Allow the fish to cook in the citrus juices 30 minutes to an hour for medium rare, and 3-4 hours for fully cooked for a dryer ceviche. At Lola’s we serve our’s medium rare. Drain the juice into another bowl holding for sauce.
- In the large bowl with the fish add diced mango, avocado, red onion, chopped cilantro and asparagus. Season with salt about 2 teaspoons, and 2 teaspoons of sugar using your fingers to mix.
- Instructions for broth
- In a blender jar pour in citrus juice used for cooking the fish, adding three more squeezed orange juice, 1 bunch of fresh cilantro, and and three chopped asparagus. Blend until silky smooth juice. Finish with 1 teaspoon salt, and 2 teaspoons sugar.
- In medium sized oval bowl place ceviche in the middle and pour 1 cup of the citrus juice broth. 1 sprig of cilantro for garnish and finely sliced jalapeno slice. Serve with chips.