Pungent and bursting with flavor, our spicy citrus halibut and shrimp ceviche recipe is simple to make. With fresh, sweet additions like mango, oranges and lemons, this recipe is zesty and refreshing.
1 lb. Fresh Jumbo Shrimp (shelled and de-veined)
I lb. Halibut Steak
4 oz. can Macayo Mexican Foods Diced Jalapeno Peppers
1 cup diced tomatoes
1 mango (chopped)
2 oranges (peeled and segmented)
2 lemons (peeled and segmented)
.5 cup onion powder
4 cups fresh lemon juice
2 tablespoons cilantro
1 tablespoons granulated sugar
salt & papper to taste
In a large bowl, add halibut, shrimp, tomatoes, mango, oranges, lemons, Macayo Mexica Foods Diced Jalapeno Peppers, and lemon juice. Cover with plastic wrap and refrigerate for 4 hours.
Remove and replace halibut and shrimp on a pre-heated grill. Grill for approximately 10 minutes, or until done. Chop and add back to bowl. Drain lemon juice, but do not throw it away.
In a separate bowl, combine 2 cups of the lemon juice with cilantro, onion powder, sugar and salt and pepper. Mix well. Pour over the contents of the first bowl. Mix gently. Enjoy!