Tuesday, January 8, 2013

Halibut Ceviche

Prepare your taste buds!  It's ceviche time.  Ceviche is raw fish marinated in lemon and/or lime juice. The acid from the limes and lemons essentially cook the fish without using heat.  It turns from translucent to opaque.  This is a basic recipe our friends in Seward make and I think it's perfect, but the addition of cilantro and tomato are a nice twist, especially if you are making ceviche tacos.  You can use fish such as cod or sea bass but of course we use Alaskan Halibut.  It's mild flavor and beautiful white color are perfect for a fresh dish such as this ~Patti

1 small white onion, diced
1 bunch green onions, diced
2 pounds halibut
3-4 fresh lemons or limes (I use both)
2 teaspoons course sea salt 
1 small jalapeno pepper, seeded and minced
1/4 teaspoon cayenne pepper

Cut halibut into small, bite sized pieces and place in a large glass bowl.

Add diced white and green onion.

Squeeze fresh lemon and lime over the top.

Add minced jalapeƱo.

 Add sea salt and cayenne pepper. 

Mix well, cover and refrigerate for 1 to 2 hours.

Note the difference in the texture of the fish before and after refrigeration.  You'll know it's done when the fish is opaque all the way through.

Stir again and drain any liquid before serving.

Ceviche is delicious on it's own, or you can serve it the way my family likes it best - with blue corn chips.  Just add in some diced tomatoes and cilantro to the ceviche after it's done, and you've got an impressive (and tasty) appetizer.