Halibut Ceviche with Mango and Avocado

By ruthg

Ingredients

• 1 pound flaky white fish such as halibut
• 1/4 cup freshly-squeezed lime juice
• 1/4 cup coconut milk
• 1/2 medium red onion finely chopped
• 1/2 jalapeño chile trimmed, seeds removed, and finely chopped
• 1 medium firm-ripe avocado finely chopped
• 1 ripe mango finely chopped
• fresh cilantro leaves for garnish
• Pinch kosher salt
• tortilla chips or plantain chips, for serving

Preparation

Step 1

Combine the fish, lime juice, coconut milk, red onion, and jalapeno in a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid). Cover the bowl then refrigerate for at least 1 1/2 hours until flesh is opaque colored. Stir in avocado, mango, cilantro and large pinch of salt. Serve with tortilla chips or fried plantains.