Salmon and Halibut Ceviche


  1. In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator.
  2. Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving.
  3. Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour into bowl, cover, and chill in refrigerator.
  4. Top ceviche with lime mango sauce. Serve immediately with tortilla chips.

Serves four

Beverage pairing: Your favorite chilled Mexican beer.