Halibut Ceviche Veracruz

This Mexican-style ceviche is a perfect light snack or appetizer for these coming summer months.  Truth be told, I have eaten just this for my dinner on a hot, sunny evening.

The flavors here are bold, but still light and refreshing!  Zesty lime juice, brininess from the olives and capers, sweet tomatoes, creamy avocado chunks and a kick of the jalapeno.  I chose halibut for this, but you can use any sashimi-grade, firm white fish that is available to you.

I also love this meal because there is no need to even turn your oven on, keeping your kitchen cool.  So please give this simple, refreshing recipe a try!

The Starting Lineup

• 10oz halibut, cut into 1” cubes
• ½ cup of fresh lime juice
• 2 firm, ripe tomatoes, diced
• 1 serrano pepper, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 large avocado, chopped
• 12 Manzanilla (green) olives, pitted and halved
• 1 Tbsp capers
• Kosher salt & pepper

In a medium glass bowl, add the cubed halibut and pour the lime juice overtop, making sure all the fish is covered. Plastic wrap the bowl and place in your refrigerator for 2-3 hours, until the fish is opaque and firm.

Drain and pat dry your fish with a paper towel and place back in the bowl. To that, add in the diced tomatoes, serrano, cilantro and a hefty pinch of salt and pepper. Stir to combine and place back in the refrigerator, covered again, for at least 2 hours/up to 12 hours.

When ready to serve, add in the chopped avocado, green olives and capers. Serve immediately with corn tortilla chips.

HalibutCevicheVeracruz

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: