Mango Halibut Ceviche with Homemade Yuca Chips

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The perfect halibut recipe! This Mango Halibut Ceviche is the perfect balance of spicy and sweet to balance the citrus base, and is perfect for a hot day. Once the halibut ‘cooks’ in the marinade, the ceviche comes together in less than 30 minutes. Don’t forget to pair with a nice crisp sauvignon blanc or rose.

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Mango Halibut Ceviche with wine pairing

My husband recently went on a fishing trip to Alaska- where the crew prepares the fish on the boat, flash freezes and sends home to you… he came home with 65 pounds of fresh, delicious fish, so I’m always finding new ways to take advantage of his score. With this much fish sitting in the deep freezer in the garage, why not play with a new halibut recipe? No better time than the present to try my hand at halibut ceviche… and it did not disappoint.

Halibut cut into 1/4 inch cubes in a glass bowl

Helpful Tips When Making Mango Halibut Ceviche

The most important step to making a delicious and safe ceviche is to ‘cook’ the fish in a citrus marinade. Start by slicing the fish into small pieces, roughly 1/4 inch cubes. In a small bowl combine lemon juice and lime juice and add the sliced halibut. cover and let rest in the refrigerator for at least 3 hours.

After the fish has ‘cooked’, begin to prepare your ingredients. I typically start by making my my homemade yuca chips. You can certainly pair with your chip of choice, but I prefer to make this healthier option when I have the time.

Make the Ceviche

To make the ceviche, combine mango, jalapeno, bell pepper, onion, cilantro, zest, avocado, olive oil, agave, salt and pepper and remaining lime juice in a small bowl and stir to combine. If you’re worried about the jalapeno on your fingers (I wear contacts, so the last thing that I need is to burn my eyeballs when I go to take my contacts out because jalapeno oil doesn’t easily wash off of your hands), put your non-cutting hand that will touch the pepper into a plastic bag: you can still hold and control the pepper without getting any of the oil on your skin. Remove the halibut from the refrigerator and drain the juice that the halibut has been marinading in. Add the drained halibut to the mango- jalapeno mixture and stir to combine, add salt and pepper to taste.

Serve the ceviche immediately with chips of your choice, my favorite combination is with my homemade yuca chips, (follow the link for see below for recipe). I like to serve individual ceviche in a cocktail glass with cilantro and chips as a garnish. If you plan to serve as an appetizer in a single dish, I recommend that you serve in a ‘double boiler’ ice bowl: fill a large bowl 1/4 of the way (or less, depending on your serving bowl size) with ice water, and then place your serving bowl inside. This will help to keep the ceviche chilled.

Servings: 4

Cooking time: 3 hours for marinade, 30 minutes cooking time

Mango Halibut Ceviche Ingredients

  • 10-16 oz fresh, high quality halibut steak
  • 1/2 cup lime juice, divided
  • 1/4 lemon juice
  • 1/2 red onion, diced
  • zest of one lime
  • 2 tbsp extra virgin olive oil
  • 1 mango, diced
  • 2 jalapeno thinly diced
  • 1/2 avocado, diced
  • 1/4 cup cilantro, chopped
  • 1/2 red pepper, diced
  • 1 tsp salt
  • 1 tsp pepper
  • chips of choice

Mango Halibut Ceviche Instructions

  1. Cut the halibut steak into small 1/4 inch cubes.
  2. Combine 1/4 cup lemon juice and 1/4 cup lime juice in small-medium sized bowl. Add halibut cubes, stirring to combine. Cover and chill in the refrigerator for at least 3 hours.
  3. After the halibut has chilled for 3 hours, combine other 1/4 cup lime juice with remaining ingredients in a medium bowl.
  4. Remove halibut from refrigerator and drain juice. Add the halibut to the remaining ingredients and stir to combine. add additional salt and pepper to taste.
  5. Serve ceviche in individual cocktail glasses and garnish with cilantro, lime wedges and desired chips.

Air Fryer Yuca Chip Recipe

This easy homemade air-fryer yuca chip recipe is simple to make and a delicious substitute to the traditional potato chip. I love this air-fryer yuca chip recipe with ceviche, salsa or even just as a healthy snack alternative. But it is best with my halibut recipe.

What is a Yuca?

Yuca is a root vegetable, specifically the root of the cassava plant which is why it is sometimes referred to as cassava root. It is similar in size and shape to a sweet potato, starchy with a mild flavor.

It is important to remove the peel completely before preparing or cooking yuca. Since the Yuca peels contain cyanogenic glucosides, it is considered toxic and should be discarded.

Helpful Tips For Air Fryer Yucca Chips

Step one: remove peel with a vegetable peeler or knife and ensure that all of the skin is removed.

For step two, you will need a mandolin to ensure that the yuca is thinly sliced; too thick of slices and the chips wont get crispy enough. Now, Slice the top and edge off of the yuca, as there is likely still skin around the root (much like a sweet potato). Then thinly slice the yuca with your mandolin- I prefer on the smallest setting to make the chips nice and crispy

Yucca or Cassava Plant Root
Yuca root
Thinly sliced Yucca Root for Air-Fryer Yucca Chip Recipe

Fill a medium bowl with ice water and add the yuca slices. Let them soak for 15 minutes. This is an important step to remove the excess starch from the yuca and will help to create your crispy chips. While your slices are soaking, preheat the airfyer. Any air fryer will do, but we really like the Cosori brand, found on Amazon. After 15 minutes, pour out the water and lay the chips out to dry on a paper towel.

Once dry- and it is important that the chips are dry, otherwise they wont crisp up- spray the base of the air fryer basket. Lay the slices in the bottom of the basket without overlapping too much (you’ll need to do this in multiple batches). Spray the yuca slices with oil of choice and a good amount of salt and any other flavors you desire. Air fry at 360 degrees for 9 minutes, or until desired level of crispiness is achieved. You want them nice a crispy to scoop up the delicious halibut recipe!

Disclaimer: This post contains affiliate links

Air-Fryer Yuca Chip Ingredients

  • 1 yuca root
  • preferred oil spray- I prefer avocado oil for its high smoke point
  • Salt
  • Seasonings to taste
  • 1 recipe halibut ceviche

Air-Fryer Yuca Chip Instructions

  1. Peel yuca root completely and chop off and discard ends.
  2. Thinly slice yuca into rounds using a mandolin
  3. In medium bowl, make an ice water bath. Add yuca rounds and soak for 15 minutes to remove excess starch
  4. While the yuca rounds are soaking, preheat the air fryer to 360 degrees
  5. After 15 minutes, remove the yuca rounds from the ice bath and dry on paper towel. Make sure that the slices are dry- patting dry if necessary- to help them crisp up.
  6. Spray air fryer basket with oil of choice, and lay the yuca rounds in the bottom of the basked, trying to minimize the overlap. Spray lightly with oil and sprinkle with salt to taste. You will need to cook in multiple batches.
  7. Cook the rounds at 360 degrees for 9 minutes, or until your desired level of crispiness.

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