|A very pleasing appetizer that|
you'll be proud to serve
to any crowd, gathering,
or family get-together anytime...
Prep time: 20 min |
Marinade time: 8 hours
+ 30 mins. more
Posted by Sandra
(this process fully cooks/cures the halibut):
· 1 lb. Fresh halibut, skinned and de-boned, cut into ¼” cubes
· 3 limes + 3 lemons, juiced (or bottled works fine)
· ¼ cup fresh cilantro, chopped
· 2 medium tomatoes, diced
· 1 green bell pepper, diced
· 2 jalapenos, finely chopped (retain ribs and/or seeds if you like it spicier)
· 2 tablespoons white wine vinegar
· 3 green onions, finely chopped
· Salt & freshly ground pepper to taste
· Olive Oil
· Sprigs of Parsley
· 1 avocado, peeled, de-seeded, and diced (wait until very end to add)
· lemon wedges
· Tortilla chips and/or crackers for scooping.
Prepare halibut, and place in non-reactive glass bowl. Pour lime and lemon juice over halibut just enough to cover. Cover bowl with plastic wrap, and place in refrigerator to marinade for 8 hours (stirring several times throughout).
Drain 3/4s of the juice from halibut and lime/lemon marinade, add remaining ingredients (except for garnishing ingredients), toss well, and place back into refrigerator for 30 minutes for further marinating of added ingredients. Just before serving, cut up the avocado and gently fold into ceviche.
Serve as pictured, along with a few of drops of olive oil, a dash of paprika, and a lemon wedge along side each. [Another option is to serve it atop a platter lined with romaine lettuce leaves, with a side of tortilla chips.]
(Note: This works well with shrimp/prawns, scallops, lobster or a mix of them, although ensure you maintain a total of 1-pound white seafood ratio.)