Ceviche is always one of my favorite summertime dishes. It is so fresh and citrusy. You can add just about anything you want to make it even more interesting. You could add mango or pineapple or tomatoes. Serve with your favorite tortilla chips… Yum-Scrum!
Here I am making a traditional style one with the wild Alaskan halibut I ordered a while back. If you missed that post, you can see it here.
I am using a red and green bell pepper, half of a purple onion, 1 jalapeño, 2 avocados, 8 ounces of halibut, 1/3 chopped cilantro, the juice of 1 orange, and 1 1/2 cups of freshly-squeezed lime juice.Chop all of your veggies except for the avocados.Squeeze all your juices.Cut your fish up into small pieces. You want to be able to get a little bit of all of these flavors on a tortilla chip. Add to a bowl with 1/2 tsp. of salt and freshly-ground pepper.Make sure lime juice is covering the entirety of this and marinate in the fridge for at least 4 hours. The citric acid in the lime juice actually “cooks” the fish.Cut avocados into small pieces and add to the bowl. Gently incorporate.
Drain juices from the bowl. Season accordingly. You might want more salt and pepper or even some more heat like hot sauce. Or, you might like more cilantro. It is your preference.
8 ounces fresh halibut, cut up into small pieces
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, de-seeded and diced
1/3 cup cilantro, chopped
1/2 purple onion, diced
2 avocados, diced
juice of 1 orange
1 1/2 cups of fresh lime juice
Salt and pepper to taste
Combine all ingredients in a bowl except the avocados. Marinate in refrigerator for at least four hours to overnight. Remove bowl from fridge, add avocados. Drain liquid and serve with tortilla chips.