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"  Trim the fish into small cubes, 1/4 to \u00BD inch in size, to make a ceviche that&amp;#039;s perfect for scooping. Ingredients: 1 pound fresh halibut filets (or any firm-fleshed white fish, such as haddock, red snapper or sea bass), diced into 1/2-inch cubes 1 cup fresh lime juice (from approximately 8 to 10 limes) 1 fresh red serrano chili, seeds discarded, chili thinly sliced 1 teaspoon salt 1 small mango, cut into 1/4-inch cubes 1 scallion, white and green parts thinly sliced 2 tablespoons chopped fresh cilantro 1 tablespoon extra virgin olive oil 1. In a medium-sized glass bowl, combine the fish with the lime juice, serrano and salt. Cover and refrigerate for 3 to 4 hours. The fish cubes will &amp;quot;cook&amp;quot; in the lime juice until they are opaque. 2. Half an hour before serving, stir the mango, scallion, cilantro and olive oil into the ceviche. Cover and refrigerate 20 minutes to let the flavors meld. Serve with chili lim\u00F3n tortilla popchips for scooping up the ceviche. Makes 6 servings "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a4078/ceviche-with-popchips-recipe/>