///Halibut, mango, cucumber and chamoy ceviche recipe

Halibut, mango, cucumber and chamoy ceviche recipe

Servings: 4 / Prep time: 15 mins / Cook time: 1 hr

Halibut, mango, cucumber, chamoy ceviche

Ingredients

  • 1 lb fresh fish for ceviche, such as halibut, red snapper or grouper
  • 1 cucumber, peeled and diced
  • 2 mangoes, peeled and diced
  • 1/4 cup finely chopped red onion, rinsed under cold water
  • 2 tbsp fresh lime juice
  • 1 jar Mölli Culiacan chamoy sauce
  • cilantro for garnish

Directions

  1. In a medium bowl, mix together the diced fish, cucumber, red onion, mango, lime juice and Culiacan chamoy sauce. Cover and refrigerate for one hour. Just before serving, season with salt to taste and garnish with cilantro leaves. Serve with a side of saltines, tortilla chips or tostadas. Provecho!
By | 2017-01-10T12:16:05+00:00 March 31st, 2015|Categories: Culiacan chamoy sauce, Recipes|Tags: , , , , , , , , , , , , |Comments Off on Halibut, mango, cucumber and chamoy ceviche recipe