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Halibut Ceviche with Mango and Avocado is light, tangy and refreshing!  It's the perfect summer appetizer or light entree that's sophisticated yet so easy to make!



Total time

0 minutes




  • 1 (8-ounce) halibut fillet, skinned and cut into 1/2-inch cubes
  • ½ cup fresh lemon juice  (from approximately 2 large lemons)
  • ¼ cup fresh lime juice  (from approximately 3 large limes)
  • kosher salt and freshly ground black pepper
  • dash hot sauce
  • 1 large mango, peeled and diced
  • 1 large avocado, peeled and diced
  • 1 small Jalapeno (finely chopped)
  • ¼ cup red onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey OR agave
  • 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.
  6. View the recipe instructions at From a Chef's Kitchen

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