Mango halibut ceviche is the perfect refreshing recipe for spring and summer days! Meaty halibut pieces are tossed with fresh mango, onion, cilantro, jalapeño, and creamy avocado.

Ceviche is honestly a dish where the ingredients speak for themselves. Similar to my classic ceviche or citrus shrimp ceviche, the ingredients in this new mango halibut ceviche are simple, fresh, and bright. It’s the perfect balance of sweet, juicy mango, with citrusy, lime halibut, and a kick of jalapeño spice.

If you’re a halibut lover like I am, you know just how deliciously meaty it is. And with mango season just around the corner, the pairing of the two couldn’t be any more perfect. All you need to do is mix them both with classic ceviche ingredients such as onions and cilantro – and there you have it. A sweet, citrusy, chunky ceviche that I guarantee you’ll fall in love with.

What’s In This Ceviche Recipe

The secret to the best ceviche is to prioritize high quality ingredients. You’ll be eating everything as is, so what you buy is what you’ll taste. Here’s what you’ll need.

• Halibut: You’ll need one pound for this recipe, but keep reading for tips on how to buy the perfect piece of halibut!
• Lime and Lemon Juice: This citrusy combo works its magic to marinate and “cook” the halibut.
• Mango: Soft, chunky bits of mango are perfectly sweet (and you know I love mango).
• Avocado: Diced avocado offers a bit of creaminess with every bite.
• Jalapeño: Adds a subtle heat that pairs beautifully with citrus.
• Onion: Red onions are ideal for a sweeter crunch and radiant pops of purple.
• Cilantro: It’s not ceviche without freshly chopped cilantro!

Find the printable recipe with measurements below.

Tips For Buying Quality Halibut Fish

Great ceviche starts with the highest quality fish you can find. So when you’re shopping for halibut, keep an eye out for fresh, white, gleaming flesh that appears moist. Talk to your fishmonger and let them know you’ll be eating this raw for ceviche. Because that’s a whole different classification of fish. And even though you’re “cooking” the halibut in lime juice (a process called denaturation) which makes the fish safe for consumption, it doesn’t remove potential bacteria and parasites.

Another way to make sure you get your hands on the best halibut is to shop in season. Halibut on the West Coast is typically in its prime from spring to early summer. But for other parts of the country or world, just be mindful of its seasonality.

Can you use frozen halibut? You sure can. And as I’ve mentioned before, frozen fish is often “fresher” than what you find you’ll find on ice in the seafood case. Freezing seafood below -4F for 7 days also ensures any parasites are killed.

How Long to “Cook” Ceviche

It seems everyone has a different preference when it comes to “cooking” ceviche. And there’s really no hard or fast rules here. Assuming you’ve purchased high-quality fish that’s been flash frozen, you could marinate the halibut anywhere from 15 minutes to a couple hours, to achieve the texture you prefer. Keep in mind that the size of your cubes may affect the “cook” time as well.

• 15 Minutes: The fish will be mostly raw, and just slightly opaque on the outside. If you love sushi or sashimi, this will be perfect timing for you.
• 30 Minutes: The fish will be mostly opaque, and a bit more “cooked” yet still tender.
• 1 Hours The fish will opaque throughout. Consider this the equivalent of “medium” cooked meat.
• 2+ Hours: The fish will be “well done” and completely opaque. After 4 hours, the fish will toughen up, and I really don’t think it’s as good at that stage.

So what do I personally do? For this recipe I usually marinate the ceviche for 30-45 minutes or so. That’s the perfect texture for me!

How To Make Mango Halibut Ceviche

This ceviche recipe is as easy as they come. Here’s what to do.

Marinate the halibut. In a non-reactive glass bowl, let the halibut, lime juice, and lemon juice marinate together in the fridge from 15 minutes to 2 hours. During this time, the halibut will naturally turn opaque as it cooks.

Toss it all together. Remove the bowl from the fridge, add the rest of the ingredients, and stir it all together.

Serve it up. Keep reading for a few delicious ways to serve ceviche!

Ways To Serve Mango Halibut Ceviche

With how “fancy” ceviche looks, it’ll surely impress your guests no matter how you serve it. But here’s a few ideas!

• Appetizer style. Add servings into individual glasses for the perfect party appetizer!
• Family style. Serve it up on a plate as a side dish for people to dig in.
• Snack style. Load up it up into a bowl and serve with a side of tortilla chips.

Mango Halibut Ceviche Storage Tips

Ceviche is 100% best when you eat it soon after making it. But if you happen to have leftovers you can certainly store them in the fridge for up to 2 days. The ceviche will still be safe to eat, but the acid mixture will change the texture of the fish as it continues to break down the protein structure. So this isn’t a recipe you want to purposefully meal prep.

Round Out A Fresh Mexican Spread

So what should you serve with ceviche? How about vibrant dips, flavorful tacos, and a few cold cocktails!

• Mango Salsa
• Shrimp Tacos
• Guacamole
• Pico De Gallo

And you can wash all that down with a mango margarita or classic margarita!

If you make this mango halibut ceviche, let me know how it turned out! I’d love to hear what you think in the comments below.