Halibut and Mango Ceviche

Ingredients:

• 1 pound, Halibut – diced, one inch cubes
• 1 cup, fresh lime juice – divided
• 1/2 tsp, lime zest
• 1/2 cup, fresh orange juice
• 1/2 teaspoon, orange zest
• 1 large mango – cubed small
• 1 large avocado – cubed small
• 1 pint, red cherry tomatoes – halved
• 1/2 cup, red onion – minced or thinly sliced
• 2 tablespoons, cilantro leaves – finely chopped
• 1 tablespoon, mint – finely chopped
• 1 tablespoon, basil – finely chopped
• 1 tablespoon, il Fustino Garlic Olive Oil
• 1 tablespoon, il Fustino Jalapeno Olive Oil
• 1/2 teaspoon, ground cumin
• 1 teaspoon, salt

Directions:

1. Marinate halibut in 1/2 cup of lime juice in fridge for 2 hours in Ziploc bag. Turn over a couple of times.

2. Discard juice & incorporate rest of items (including other half of lime juice) with the halibut in large bowl. Salt to taste.

3. Toss gently but well & serve over lettuce, on tortilla, or in large martini glass, etc.