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Halibut Citrus Ceviche

Serves 6-8 as an appetizer

© by Nathan Fong

You may use any white fish for this ceviche. And for a variation, try salmon or blanched shrimp meat.

Ingredients

  • Halibut Fillet 2 lb, cut into ½” dice
  • Serrano or Jalapeno Chiles 2 to 3, seeded and finely diced
  • Garlic 2 to 4 cloves, minced
  • Salt 1 tsp
  • Lime Juice 1½ cups, freshly squeezed
  • Red Onion 1 medium, finely diced
  • Red, Orange or Yellow Bell Peppers 2, seeded and finely diced
  • Orange 1 large, peel and membrane removed, diced (squeeze the remaining membrane and collect the juice)
  • Grapefruit 1 large, peel and membrane removed, diced (squeeze the remaining membrane and collect the juice)
  • Cilantro a handful, finely chopped
  • Extra Virgin Olive Oil or Avocado Oil 3 Tbs
  • Avocadoes 2, peeled, pitted and diced
  • Tortilla Chips for serving

Cook It

  1. Place the diced halibut into a non-reactive bowl along with chiles, garlic, salt, lime juice and 1 Tbs of the chopped cilantro. Mix well and cover with plastic wrap. Refrigerate for 3 to 4 hours.
  2. When the halibut is “cooked” add all the remaining ingredients except the avocado and tortilla chips and allow to marinate for 20 to 30 minutes.
  3. When ready to serve, gently fold in the avocado. Serve with tortilla chips on the side.

 

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