Wild Pacific Halibut Ceviche

 
Wild-Pacific-Halibut-Ceviche-Recipe.jpg

By Nathan Fong - www.fongonfood.com

 

 

  • 1 ½ - 2 lbs - Wild Pacific Halibut fillet, skinless, cut into ½-inch dice

  • 2 - 3 - serrano or jalapeno chilies, seeded and finely diced

  • 2 - 4 - garlic cloves, smashed

  • 1 handful - cilantro, finely chopped, and divided

  • 1 tsp - salt

  • 18 - 20 - limes, juiced, and divided (or 2 cups)

  • 1 medium - red onion, finely diced (or 4 - 5 large shallots), finely chopped

  • 2 - coloured (red, orange or yellow) bell peppers, seeded and finely diced, about ¼-inch

  • 1 large - orange, peeled, membrane removed and filleted, cut into ½-inch pieces, set aside; squeeze remaining membrane and collect juice

  • 1 large - grapefruit, peeled, membrane removed and filleted, cut into ½-inch pieces, set aside; squeeze remaining membrane and collect juice

  • 3 Tbsp - olive or avocado oil

  • 2 - ripe avocados, peeled, pitted and cut into ½-inch dice

  • tortilla chips

DIRECTIONS

  1. Place the raw diced Wild Pacific Halibut into a non-reactive bowl along with chilies, garlic cloves, one tablespoon of the chopped cilantro, salt and about 1 cup of the lime juice. Mix well and cover with plastic wrap. Refrigerate for 3 to 4 hours.

  2. When the halibut is “cooked”, add the onion, peppers, orange slices, orange juice, grapefruit slices, grapefruit juice, oil and remaining cilantro and lime juice.  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.

Serves 8 to 10 as an appetizer.

All rights reserved. Featured with permission.


December 2019

Design