Halibut Ceviche
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 pound Halibut
3 Limes
Kosher salt
1/2 small red onion, diced
1 avocado
1/4 cup fresh cilantro, chopped
Corn tortillas, toasted

Preparation

1 Cut the fish into 1/2 inch pieces, smaller for a quick cook, and place in a bowl. 2 Squeeze enough fresh lemon and lime juice to completely cover the fish. 3 Add 2-3 healthy pinches of Kosher salt, stir and refrigerate for at least 3 hours. 4 In the meantime, toast both sides of the corn tortillas under the broiler until slightly golden. 5 Remove from oven and allow to cool. 6 After about 3 hours strain the ceviche and mixt in the diced red onion, avocado and fresh cilantro (more or less of each ingredient may be added according to taste). 7 Serve with the corn tortillas.

About


Ceviche is a traditional seafood dish from Peru that requires no cooking, just marinating. The citric acid of citrus fruits will cause the proteins of the seafood to become denatured, essentially pickling the fish. The seafood should "cook" at least 3 hours, but if the pieces are cut small enough you can often get away with a 2-hour marination time. Just make sure the fish is no longer translucent in the center if you're not using sashimi-grade. Just about any type of fish or combination of fish can be used in this recipe: scallops, white fleshed fish, tuna, etc...Ginger and/or fresh squeezed orange juice also make delicious additions.