Tilapia and Halibut Ceviche


After learning the basics of ceviche at Barcelona Wine Bar’s cooking class a few months ago, my husband and I decided to give our own recipe a whirl. We returned from our local fish market with fresh cuts of halibut and tilapia, which he prepared, while I sliced bold red, yellow and orange peppers and crisp red onion.

We added a whole mango for a refreshing zing, and plenty of juice from ripe lemons, limes and oranges. A sprinkle of coarse kosher salt topped it all off before we wrapped it tightly and tucked it to bed (the fridge) for the night.

The flavors married well as the citrusy-sweet marinade cooked the fish like magic. This light, protein packed dish is balanced by still-crunchy bell peppers and slightly-sour mango. Perfect for a warm spring or summer day, the bright flavors will tickle your taste buds and awaken your senses.


1 lb fresh tilapia

1 lb fresh halibut

1 cup lemon juice

1 cup lime juice

1/4 cup orange juice

1 each red, yellow and orange bell pepper

1 mango

1/2 red onion

1 tablespoon kosher salt

Parsley for garnish


Cut fish into half-inch pieces and set aside in a bowl.

Cut mango into chunks and thinly slice peppers and onion. Add to fish.

Whisk together lemon, lime and orange juice and pour over fish and vegetables. Stir to incorporate.

Cover and refrigerate at least four hours before serving (overnight is preferable.) Garnish with parsley and serve.

Eat and enjoy this heart healthy meal!


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  1. Thank you for posting this recipe, Jenn. It was delicious! The mango is key. I added some chili flakes for extra spice.

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