Thursday, August 23, 2012

Halibut Ceviche

Remember this post? Well, we still have lots of halibut. Like tons. So, I thought I would switch it up a bit. Rather than the usual grilling, baking, panko-ing (I know that's not a word, but you get it) I decided to make ceviche.

Santa Barbara has been exceptionally warm and I wanted something light and refreshing for dinner. I also wanted something easy to prepare because being stuck in a warm kitchen didn't sound appealing.

I love recipes with the simplest of ingredients:
 And freshest:

Ceviche is really a no-brainer to make. It can be intimidating the first time around due to the apprehension of the fish not being "cooked" thoroughly by the lime juice. You gotta trust yourself!

Fresh squeezed lime juice (I used 1 1/2 cups for my halibut)
1/2 red onion, small dice
1 pound halibut fillet, diced into 1/2 inch cubes
3 tomatoes, small dice (if using bigger tomatoes you can use one or two, depending on the size)
1 jalapeño, small dice and seeds removed
1/2 English cucumber, small dice
1/2 cup cilantro, rough chop
2 avocados, small dice
sea salt
olive oil
Tostadas or chips

Combine lime juice, halibut, and onion in glass baking dish. Make sure the lime juice covers all of the fish. Cover and refrigerate for at least 4 hours. I turned the fish periodically, like once an hour. I don't think you have to though.

Combine tomatoes, cilantro, jalapeño, and cucumber in bowl. Add a couple splashes of olive oil and sea salt. Mix and set aside.

After 4 hours, or when fish is opaque all the way through, drain off excess liquid and toss into bowl of the other mixed ingredients. Season with salt to taste. Put back into fridge and let the flavors marry; about 30 minutes.

Serve on top of tostadas or use chips to scoop up this yummy goodness!

1 comment:

  1. Wow - were we separated at birth??? Loving this. Gorg pics too.