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.
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!