Halibut Ceviche
Serve with Black Bean and Corn Salad for a wonderful mix of flavors.
INGREDIENTS | SERVES 4
- 1½–2 pounds fresh halibut
- ½ cup lime juice
- 1 small red onion
- 2 serrano chilies
- 1 large red tomato
- ½ cup fresh cilantro leaves
- ¼ cup pimiento-stuffed green olives
- ½ cup orange juice
- 1 teaspoon salt
Cut the halibut into ½-inch cubes. Combine the fish and lime juice in a small glass or ceramic container. Cover and refrigerate for 1 hour.
Remove the skin from the onion and cut into ¼-inch pieces. Remove the stem and seeds from the chilies and cut into ¼-inch pieces.
Chop the tomato into ¼-inch pieces; reserve the juice. Chop the cilantro into ¼-inch pieces. Slice the olives in ¼-inch rounds.
Drain off and discard the lime juice and put the fish in a medium-sized mixing bowl.
Add the onions, chilies, tomatoes with their juice, olives, cilantro, orange juice, and salt; stir well. Refrigerate in a glass or ceramic container for 4 to 12 hours.
Do I Have to Eat It Raw?
Ceviche is always served with raw fish because the lime juice effectively cooks the outside layer of flesh. However, if you're squeamish about eating raw fish, steam the fish chunks for 5 minutes to make sure they are fully cooked. You will lose some of the authentic flavor of a true ceviche, but it will still taste marvelous.
