For a light and tasty treat to beat the summer heat, try this refreshing Ceviche recipe from South America!
- 1/2 pound halibut, cut into a large dice
- lime juice to cover fish, from one large lime
- 1/3 pound cooked fresh Dungeness crab meat (or any other crab meat)
- 1/3 pound poached shrimp, coarsely chopped
- 1/4 – 1/3 cup chopped avocado
- 1 roma tomato, seeded and diced
- 1/4 cup minced scallions
- 1/3 cup chopped cilantro
- 1 large jalapeño, minced (seeded if you don’t want it too hot)
- 1 heaping teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 generous tablespoon (plus more if you want) extra virgin olive oil
- juice of half a lime
- tortilla chips & cerveza
Halibut works well for this recipe because it’s widely available and neutral in flavor, but you can use pretty much any fish you want (red snapper, grouper, sea bass, even salmon if you like). Using a white-fleshed fish with a low oil content for ceviche is the best. Using tuna or other fatty fish can have an assertive flavor (and not in a good way).
Put the diced halibut in a non-aluminum bowl and cover with lime juice. Pop it in the fridge for 3 hours. Take it out and mix in other ingredients. Allow the ceviche to rest, refrigerated, for one hour.