Mango Avocado Ceviche


Mango Avocado Ceviche

Prep Time 20 mins
Cook Time 3 hrs
Servings 2



  • 2 lemons, juiced
  • 3 limes, juiced, 2 tablespoons lime juice, reserved
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 dashes hot sauce
  • 1 (8 ounce) halibut fillet, skinned and cut into 1/2-inch cubes
  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1 small jalapeño, minced
  • 1/4 red onion, minced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon agave
  • Lime wedges, for serving


  1. In a medium size bowl, combine lemon juice, lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 dashes of hot sauce.
  2. Place halibut into the bowl and gently stir to cover. Cover and refrigerate for 3 hours.
  3. In a separate larger bowl, toss together mango, avocado, jalapeño, red onion, cilantro, 2 tablespoons lime juice, olive oil and agave.
  4. Drain the halibut and fold into the mango avocado mixture.
  5. Add more lime juice if necessary. Season with additional salt and pepper to taste.

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