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Nutrition Facts
Serving Size 234 g
(Approx. 4 Servings)
Amount Per Serving
Calories 200 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 20 mg 0%
Sodium 1150 mg 48%
Total Carbohydrate 31 g 10%
Dietary Fiber 1 g 4%
Sugars 28 g
Protein 9 g
Vitamin A 20% Iron 4%
Vitamin C 110% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ginger Halibut Ceviche
Prep Time
2 hours
Cook Time
Total Time
2 hours
4  People


Recipe makes 4 Servings

1/4 cup(s) freshly squezed lime juice, (about 5 limes)
1/2 cup(s) rice vinegar, (not seasoned rice) divided use
6 Oz halibut, diced into bite-sized pieces
1/3 cup(s) mirin (sweet cooking rice seasoning)
1 Tbsp sugar
10 Oz kumquats, (about 1 pint - very thinly sliced)
1/3 cup(s) mango, very finely chopped
1/3 cup(s) kiwi, very finely chopped
1/3 cup(s) red bell pepper, very finely chopped
1 Tbsp fresh ginger root, very finely grated
1/3 cup(s) green onions, very finely chopped
1/3 cup(s) fresh cilantro (leaves only), very finely chopped
1/2 Tsp salt
1/4 Tsp cayenne
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Combine lime juice with half of rice vinegar.
Place diced halibut in a glass or non-reactive container and cover with lime juice and vinegar mixture. Cover and chill for 1 hour.
While fish is marinating, add remaining vinegar to a small saucepan along with mirin, sugar and sliced kumquats. Bring to a simmer and cook 5 to 7 minutes to candy the kumquat slices. Set aside.
Drain marinade from fish and discard. Gently toss halibut with mango, kiwi, bell pepper, ginger, green onions, cilantro, salt and cayenne.
Serve chilled topped with candied kumquats.


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