Halibut Ceviche Recipe
Halibut ceviche with avocado and a tomatillo-jalapeno sauce
Ingredients
- 1/2 pound sushi-grade halibut, diced into 1/4-inch cubes
- 1/4 pound yellowtail, diced into 1/4-inch cubes
- 1/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- Coarse salt, to taste
- 1 Roma tomato, seeded and finely chopped
- 1/2 cup finely chopped cucumber, peeled and seeded
- 1/4 cup chopped cilantro, divided
- 2 tablespoons extra virgin olive oil, divided
- Juice of 2 limes, divided
- 1 Haas avocado, finely chopped
- 2 tablespoons yellow onion, finely chopped
- 1 thinly sliced red jalapeño, for garnish
- 1/2 cup chopped yellow onion
- 1 small clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 jalapeno, thinly sliced with seeds
- 3 tomatillos, sliced
- 1 cucumber, peeled and coarsely chopped
- 1/2 cup chopped cilantro
- Coarse salt, to taste
Halibut Ceviche
Tomatillo-Jalapeno Sauce
Instructions
- Mix together halibut, yellowtail, orange juice, lime juice and lemon juice in a glass bowl, stirring to coat fish.
- Add a generous pinch of salt, cover and refrigerate 4 to 6 hours.
- After fish marinates 4 to 6 hours, and just before serving, drain and stir together ceviche with tomato, cucumber, half of chopped cilantro, 1 tablespoon olive oil, juice of 1 lime, and salt in a mixing bowl .
- In another bowl, mix avocado, onion, remaining chopped cilantro, remaining lime juice, remaining olive oil and salt.
- To serve, spoon 3 to 4 tablespoons of tomatillo-jalapeno sauce onto each plate. Top each with equal amounts of avocado salad, then ceviche. Garnish with jalapeño slices.
- Saute onions and garlic in olive oil in a medium saute pan over low heat.
- Add jalapenos and tomatillos, cover with water and simmer until tomatillo is tender, 3 to 4 minutes.
- Remove from heat, cool and drain.
- Puree mixture with cucumber and cilantro in a blender.
- Strain through a fine strainer and season with salt.
- Refrigerate until ready to serve.
Halibut Ceviche
Tomatillo-Jalapeno Sauce