Mango halibut ceviche from Food52

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Notes about this recipe

  • consortiumlibrary on May 23, 2017

    Thoroughly enjoyed this ceviche. Key is not over "cooking" the halibut - it should be in lime juice 10-25 minutes, no more. Here's a good explanation of how acid can ruin fish: http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html Make sure the mango is ripe, use 2 serranos, and cut grape tomatoes into quarters (cut in half, they're too big).

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