Halibut-Mango Ceviche

• 1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
• 1/3 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup tequila
• 3 jalapeno chile peppers, seeded and minced
• 1 mango - peeled, seeded and diced
• 1 green bell pepper, seeded and finely chopped
• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/2 cup finely chopped red onion
• 1 mango - peeled, seeded and diced
• 1/2 bunch chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt, or to taste

1. Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
2. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
3. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

skinless, lime juice, lemon juice, tequila, chile peppers, mango, green bell pepper, vidalia, red onion, mango, fresh cilantro, parsley, salt

Taken from www.allrecipes.com/recipe/144845/halibut-mango-ceviche/ (may not work)