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

 

Method:

• 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.

 

article: may issue of the costco connection

Thinking Vitamin D-filled thoughts of a south of the border vacation? Read my article "Something's Cooking in Cabo" here.

media mention: uptake

Thanks to writer Kayt Sukel for letting me swoon about my 35th birthday culinary extravaganza at El Bulli in Roses, Spain in her Uptake Restaurants article. She also gives love and props to The Global Citizen Project. Be sure to check it the pictures from my culinary adventure here.