Halibut Ceviche

Ceviche is a sort of pico de gallo (fresh salsa) but it also includes a fresh fish (preferably a white fish). The fish is cooked by the acidity of lime juice, so there is no oven necessary. 

My father in-law brought us some Alaskan Halibut from his most recent trip (ya, we're spoiled). I've had ceviche with crab before (which was DELICIOUS) and then found this recipe for the halibut, and thought 'why not.'

It turned out great, and was a huge hit at the family party. - I always have to test out new recipes on them. :)

What you need.... (onion was shy for picture)

Since we are 'cooking' our halibut in lime juice, please please please use FRESH limes! They taste sooo much better, and the acidity is much more potent than the bottled stuff.
Pour the lime juice over the fish and let it sit for at least 20 min. But not too long or the fish will become too rough and mostly taste of limes.
 While halibut is soaking, chop up the veggies and give them a good toss.

1 pound halibut {you can also use tilapia}
8-10 limes {juice of- approximately 1 cup}
1 red onion, chopped
2 tomatoes, chopped and seeded
1 serrano pepper, finely diced and seeded
1/2 cup cilantro chopped
salt to taste

  • Cut halibut to bite-sized pieces and place in shallow dish. 
  • Cover with 1 cup fresh lime juice and set aside for 20-25 minutes. 
  • Meanwhile mix together onion, tomatoes, serrano pepper, cilantro and salt to taste. (halibut can be a bland fish, so it may take quite a bit of salt)
  • Drain lime juice from halibut {discard lime juice}.  
  • Add halibut to the pico-mixture and gently fold together. 
  • Squeeze the juice of 1 more lime on top of cevhiche and mix together. Enjoy! 


No comments:

Related Posts Plugin for WordPress, Blogger...