| Category: Main » Halibut Recipes |
| Title: | Classic Alaska Halibut Ceviche by Chef Rick Bayless |
| Detail: | Recipe courtesy ASMI Serves: 8 - 12 appetizer servings Ingredients: 1 pound fresh Alaska Halibut skinned and cut into 1/2-inch cubes 1-1/2 cups fresh lime juice 1 medium onion, chopped into 1/4-inch pieces 1 pound (about 2 medium - large) tomatoes, chopped in 1/4-inch pieces Fresh hot green chilies to taste (roughly 2 to 3 serranos or 1 to 2 jalapeņos, stemmed, seeded and finely chopped) 1/3 cup chopped fresh cilantro, plus a few leaves for garnish 1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor) 1 to 2 Tbsp. olive oil if desired Salt to taste 3 Tbsp. fresh orange juice or 1/2 tsp. sugar 1 large ripe avocado, pitted, peeled and diced Tostadas or tortilla chips for serving Directions: Marinate the fish: In a 1-1/2 quart glass or stainless steel bowl, combine the Alaskan Halibut, lime juice and onion. Allow juice to cover the fish fully. Cover bowl; refrigerate for about 4 hours, until a cube of fish is opaque throughout when broken open. Transfer to a colander, drain off juice.* In a large bowl mix the tomatoes, green chilies, cilantro, olives and olive oil, if desired. Stir in halibut, season to taste with salt. Add orange juice or sugar. (The sweetness of the orange juice or sugar helps balance some of the typical tanginess of the ceviche.) Refrigerate, covered until serving. Just before serving, gently stir in the diced avocado. To serve: Set out ceviche in a large bowl and let guests spoon it onto individual plates to eat with chips; serve small frisee-lined bowls of ceviche with tostadas or chips; or pile the ceviche onto chips or tostada. Garnish ceviche with cilantro leaves before serving. *The halibut can be marinated a day ahead. After about 4 hours, when the fish is opaque throughout, drain it, cover and refrigerate. Add flavorings to the halibut up to 2 hours before serving Recipe By: Chef Rick Bayless; Frontera Grill |
