Ok ladies and gentlemen. I am really trying here. Like this is a healthy streak for me and I am trying to see it through, if even just for the week.
It’s not like phrases like “bikini season” are rattling around in my brain, (because I have already made peace with the fact that I will not be wearing one of those again. Ever. ) I just thought that it would be nice to try and neutralize the gluttony of last week. And like the month before that.
I have just been really into food. Like more than usual.
And lets be honest- I will be right back there in a heart beat. I have a big day of cooking scheduled for Thursday, so lets enjoy the lighter side of things while we can- ok?
Halibut Ceviche. A direct rip-off from my neighborhood Mexican restaurant Mescaleria Oaxaca. You can see me and my family there probably once a week grubbing down. And I have two staples there: the Pozole (which I just don’t think I can ever make right) and this ceviche. The Pozole is just so intimidating, but this ceviche seemed manageable.
My sister-in-law Natalie and I tried to dissect it while shoveling in atop crispy fried tortillas last week . Actually I shoveled it, and Natalie delicately nibbled it.
I think that this recipe below is pretty close. It is really delicious and I served it as an appetizer on Easter. Healthy, light and really flavorful.
For those of you who are concerned, the lime juice acid will cook the halibut so it will not be raw. Also, it is halibut season as of last week, so the fish is very, very fresh right now if you get it from a good source.
**ALSO!! I am NOT on Rescue my Renovation this Wednesday night, but my last episode is NEXT WEEK! Tune in then!!
To make this Halibut Ceviche, this is what you do:
Dice your fresh halibut and set aside.
In a bowl, combine the onion, tomatoes, cilantro and jalapeno and combine.
Add the halibut and stir. Add the juice of both limes and stir. Add the hot sauce and stir. Season with kosher salt to taste. Top the bowl with plastic wrap and leave in the refrigerator to marinate for at least an hour and up to 8 hours.
Serve with Cucumber Slices and Rice Crackers, or tortilla chips.
Recipe: Spicy Halibut Ceviche
- -1 lb fresh halibut, small diced
- -½ white onion, small diced
- -2 ripe tomatoes, seeded and small diced
- -1/3 cup cilantro, minced
- -1 jalapeno, minced
- -2 limes
- -20 shakes Cholula brand hot sauce
- -Kosher salt
- 1. Garnish with ripe avocado, limes and cilantro
- 2. In a bowl, combine the onion, tomatoes, cilantro and jalapeno and combine.
- 3. Add the halibut and stir. Add the juice of both limes and stir. Add the hot sauce and stir. Season with kosher salt to taste. Top the bowl with plastic wrap and leave in the refrigerator to marinate for at least an hour and up to 8 hours.
- 4. Serve with Cucumber Slices and Rice Crackers, or tortilla chips.
Preparation time: 10 minute(s)
Number of servings (yield): 8