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Ceviche con Halibut

A mashup of Ceviche recipes collected from here to Chile and everywhere inbetween.
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Prep Time 1 hour
Total Time 1 hour
Course: Appetizer, Main Course
Cuisine: Carribean
Ingredients Equipment Method Notes

Ingredients
  

  • 15 Limes, jucied Makes approximately 2 Cups of Juice
  • 2 cloves Shallots finely minced, about 1/4 cup
  • 2 Tbs Sea Salt
  • 2 Tbs Black Pepper course ground
  • 1 1/2 Lbs Halibut Cubed small. You can substitute any quality, fresh white fish, such as Snook, Cobia or Grouper
  • 1 Red Bell Pepper chopped meduim fine
  • 1 OrangeBell Pepper or Yellow, chopped meduim fine
  • 1 Mango Yellow skinned variety work best. Seeded, chopped medium fine
  • 1 bunch Cilantro finely chopped
  • 1/2 Cup Orange Juice Optional: but helpful if your limes are too tart

Equipment

  • Large non-metalic mixing bowl

Method
 

  1.  Juice your limes and transfer half of the juice to a bowl
  2. Add the salt and pepper
  3. Add the shallots and mix until the salt is dissolved
  4. Cut and chop ingrediants AS YOU GO.
  5. Cut fish into small cubes. About 1/2 the size of a sugar cube.
  6. Gently fold your fish cubes into juice.
  7. Add more lime juice to float
  8. Chop and add both peppers
  9. Cut and add the mangos pieces.
  10. Chop and add the finely chopped cilantro
  11. TASTE with a tortilla chip ... add some of the orange juice if too tart.
  12. Gently fold altogether to mix throughly.

Notes

If you did this in order, cutting and chopping as you go it will be ready to eat by the time your are finished. The fish needs to be in the acid of the lime juice for at least 30 minutes to fully cook.
Best if eaten the same day, but is still good for a couple of days before the fish breaks down or becomes a little tough or chewy.
Serve to guests with plenty of fresh and warm  tortilla chips and stand back!