This halibut ceviche lovingly triggers
fond memories of many
of our past Mexico vacations...
Yields: (Appx. 4 cups)
Prep: 10 Mins.
Marinate: 1 Hr.
Stand: 1 Hr.
1 lb. boneless skinless halibut, cut into ¼” pieces
1 small yellow onion, finely diced
1 teaspoon sea salt
Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)
3 vine-ripe tomatoes, seeded and finely diced
½ red bell pepper, finely diced
1 jalapeno, seeds and ribs removed, and finely diced
1 handful fresh cilantro, finely chopped
½ teaspoon dried oregano
1 tablespoon lime juice
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
--Restaurant-style tortilla chips
Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl. Add sea salt and stir. Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.
Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.
Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.
Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.
Serve with restaurant-style tortilla chips. ~ Enjoy!
Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.