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Salty, sour and a little spicy; tender halibut, smooth avocado, tomatoes and cilantro, all come together in a bright, fresh summertime dish.
Ingredients
- 1.5 lbs. Halibut, blotted dry and sliced into 1/2-3/4 inch cubes
- 4 Plum Tomatoes, seeded and diced
- 1/2 cup Red Onion, diced
- 1/2 cup Cilantro, chopped
- 2 Serrano Peppers, seeded and minced
- 2 Garlic Cloves, minced
- 1/2 cup Lime Juice, freshly squeezed
- 1/2 cup Lemon Juice, freshly squeezed
- 1 1/2 tsp. Fine Sea Salt
- 1 – 3 tsp. Sriracha Sauce
- 1 Avocado, seeded and diced
- 2 Scallions, sliced thinly on the bias
Instructions
1 - In a glass, 9x13″ baking dish, place the halibut, tomato, red onion, cilantro, Serrano peppers, and garlic.
2 - Strain fresh squeezed citrus juice through a fine mesh strainer into a large, glass measuring cup.
3 - To the citrus juice, add sea salt, and Sriracha; whisk to combine.
4 - Pour the citrus juice mixture over the raw fish mixture. Mix until combined.
5 - Cover, and place in the refrigerator.
6 - Allow the fish to marinade for 2 hours, uncover and stir ceviche. For medium-rare, serve now.
7 - For well-done fish, re-cover and refrigerate another 2 hours, until the halibut is opaque and cooked through.
8 - Garnish with avocado and scallions, serve with tortilla chips, or over lettuce as a salad.
