Halibut Ceviche
Ingredients
| 1 lb of fresh Halibut cut into 1 inch chunks | ||
| Juice of 3 lemons | ||
| Juice of 3 limes | ||
| 1/4 cup olive oil | ||
| 1 large ripe tomato, chopped | ||
| 2 tbs chopped parsley | ||
| 2 shallots, minced | ||
| 1 green or red Serrano chili (you may remove seeds before chopping, But it you like spicy leave them in) | ||
| 1 tsp chili powder | ||
| 10 to 12 green olives with pimento halved | ||
| Kosher salt and fresh cracked black pepper to taste |
This is a spicy version of ceviche that uses lemon and lime and olives to give it a special twist in flavor.
- Combine halibut with lemon and lime juice in a nor reactive bowl. Make sure fish is completely covered by juice.
- Cover the bowl and let marinate in the refrigerator for at least 4 hours.
- Remove bowl from refrigerator, and add the tomatoes, shallots, Serrano, shallots, chili powder,salt and pepper.
- Return to the refrigerator and let marinate for another hour.
- Before serving drain juices through a wire strainer and reserve. The juices may be served in small shot glasses for sipping (leche de tigre or milk of the tiger)
- Return the fish to a bowl and add the olives and parsley. Mix gently
- Serve in Martini glasses or on a leaf of butter lettuce.
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