Mango Halibut Ceviche


This post may contain affiliate links. See my disclosure policy.

Jump to Recipe

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.

Mango halibut ceviche on a plate next to cilantro and limes.

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.

Ingredients for mango halibut ceviche on a table.

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.

A plate of mango halibut ceviche next to forks.

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.

Marinating halibut for mango halibut ceviche

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

Tossing mango halibut ceviche in a bowl.

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

Scooping mango halibut ceviche with a tortilla.

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!

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.

Mango Halibut Ceviche

5 from 8 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
Author: Lisa Bryan


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.


  • 1 pound halibut, diced into 1-inch pieces
  • ½ cup fresh lime juice, from about 5-6 limes
  • 3 tablespoons lemon juice, from 1 lemon
  • 1 large mango, peeled, seeded, and diced
  • 1 large avocado, peeled, seeded, and diced
  • 1 jalapeno, seeded, and diced
  • ½ small red onion, thinly sliced
  • ½ bunch cilantro, chopped
  • 1 teaspoon salt


  • In a glass (non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the halibut go opaque as the lime juice "cooks" the fish. The longer you marinate the fish, the more it will cook. See above in the blog post for more information.
    A bowl with marinated halibut for mango halibut ceviche.
  • Remove the halibut from the fridge (no need to drain it) and add the mango, avocado, jalapeno, red onion, cilantro, and salt. Gently stir it to combine.
  • Serve it up in individual glasses, on a plate, or with tortilla chips.
    Mango halibut ceviche on a plate next to forks and cilantro.

Lisa’s Tips

  • Make sure to read all my tips above on choosing the best quality halibut! 


Calories: 231kcal | Carbohydrates: 17g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 664mg | Potassium: 905mg | Fiber: 5g | Sugar: 9g | Vitamin A: 831IU | Vitamin C: 43mg | Calcium: 29mg | Iron: 1mg
Course: Appetizer
Cuisine: Mexican
Keyword: ceviche, ceviche recipe, mango halibut ceviche
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have never written a review on a food blog before, but this ceviche deserves a comment. It was absolute perfection & a huge hit!! I almost always tweak something in recipes, but didn’t change a thing with this one. We served it as fish tacos with jicama slaw. Agree that getting the best fish possible is key, but otherwise, I don’t see how you could go wrong with this recipe. Thank you so much!5 stars

    1. This was super simple and really tasty. I was impressed with how quickly the lime and lemon juice cured the fish. I also ran out of limes before a half cup so I had to make up the difference with lemon juice and it still came out amazing!5 stars

  2. I try to avoid complicated recipes (since i’m only good at virtual cooking in but sometimes, you just have to go for it. I mean this looks absolutely delicious and super healthy. i’m going for it. thanks for the recipe.

    1. This recipe is actually not that complicated. All you need to do is marinate the halibut, and chop up the rest of the ingredients to toss it together :)

  3. Mango can cause blistering. Handle carefully. If you have allergies to mango or papaya you can substitute peaches, kiwi, nectarine, cantaloupe or apricots.

  4. Hi Lisa! Such a great recipe for the coming summer months! Do you de-frost the frozen halibut first or add it frozen to the lime+lemon marinade? Can’t wait to try this!

  5. I am in love with that sweet and savory flavor combination! I will definitely be trying this asap!5 stars

  6. Gave this a try and it does not disappoint! Loved the twist of using halibut instead of shrimp; hands down delicious!5 stars

  7. So fresh and so easy to make. A perfect recipe for warm days. Mango, avocado, and fresh fish. What else do you need? Definitely trying it!5 stars