Halibut-Mango Ceviche

This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.

Ingredients:
 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

Directions:
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.
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.
Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.