07 August 2010

recipe: pacific halibut ceviche

It's my last day in Lima, Peru. Since it's all about ceviche here (and countless other tasty culinary delights), I thought I'd share my Pacific Northwest version, made with sustainable Pacific halibut. It's quick and easy to make and packs a kick of heat from the jalapeno. Buen provecho!
2 lbs. Pacific halibut, cut into ½” pieces
½ cup fresh squeezed lime juice
½ cup fresh squeezed grapefruit juice
1 small jalapeno, seeded and finely diced
2 teaspoons of sea salt
½ red onion, finely diced
1 grapefruit, cut into segments and halved, the long way
4 small tomatillos, finely diced
¼ cup cilantro, finely chopped

  • In a glass bowl, combine fish and lime and grapefruit juices.
  • Cover and let sit in the refrigerator for one hour.
  • When ready to serve, add red onion, jalapeno, tomatillos and grapefruit segments. Toss gently and season with sea salt. Garnish with chopped cilantro.
  • Serve immediately with tortilla chips.
Optional: Can use farmed bay scallops as a substitute for some of the fish as a substitute for some of the fish.



Amber DeGrace said...

Yum! Love the addition of the tomatillos. I'll definitely be trying this ... let's see if I can get the husband to try it. ;)

Charyn Pfeuffer said...

Ooh, that's a great idea. I'm also tempted to take some ceviche making liberties and add some avocado, but then I'm probably turning it into an entirely different dish. If you don't tell him how it's made exactly, I'm sure your husband will love it. Who doesn't love ceviche?!