Monday, February 27, 2017

Halibut Ceviche

Halibut Ceviche
Servings: 4

1 lb. halibut, diced
Juice of 2 large lemons
Juice of 4 limes
1/2 red onion, minced
1 garlic clove, minced
1 red bell pepper, diced small
1 Jalapeno pepper, thinly sliced
1 green onion, minced
Salt and pepper

In a large, non-reactive bowl, cover the fish with the lemon and lime juice. Stir, then add half the onion. Cover and refrigerate for 4 to 6 hours, until the fish is completely opaque. Stir halfway through marinating to make sure everything gets covered with juice.

Remove the fish from the fridge and drain the marinade away. In a clean bowl, combine the fish with the rest of the onion, garlic, jalapeno, bell pepper, and salt and pepper to taste.

Serve topped with the minced green onions, and some plantain chips.

Notes: We haven't tried this yet.

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