Pineapple Mango Summertime Ceviche Recipe
The recipe below is based on the traditional ceviche recipe, but with a fun summertime tropical twist. All ingredients used are fresh, which make for a great healthy snack or meal.
Servings: 4
Ingredients
Marinade
- Lime Juice
Ceviche Mix
- 1 pound Halibut fish
- 2 Roma tomatoes head removed
- 1 Jalapeño seeds removed
- 1 Lime
- 1/2 cup Fresh Cilantro
- 1/2 cup Fresh Mango
- 1/2 cup Fresh Pineapple
- 1/3 cup Red Onions
- 1/4 tsp Cumin
- Salt & Pepper
Instructions
Marinate Fish
- Take halibut fish (or you can use another seafood substitute like shrimp), clean and cut into 1/2 inch cubes. Place fish into a glass storage container or bowl and immerse completely with lime juice. Note: The amount of lime juice varies depending on the shape of your container. Cover glass dish and place in the refrigerator for at least 8 hours. The acidity from the limes will actually cook the fish, turning them from translucent pink to opaque white (you cannot see through it).
Create Ceviche
- Once fish (or shrimp) are fully cooked from the lime juice, strain lime juice from the storage container and place cooked fish in a clean serving bowl. Set aside.
- Take a food processor and add the following produce after properly cleaning these: roma tomatoes, jalapeño (seeds removed), juice of 1 squeezed lime, cilantro, mango, pineapple, red onion, salt and pepper to taste. Place processor on "chop" setting. Pulse processor a few times until ingredients reach the desired consistency and size. Be sure to not over blend as this can affect the flavor.
- Add chopped ingredients from food processor to halibut fish bowl. Sprinkle cumin, salt, and pepper to taste. Stir and serve! Note: I enjoy eating this dish with plantain chips or tortilla chips. Enjoy!