AK Halibut Ceviche!!!

Alaska halibut on the Big Sur river – does it get any better??!!!

I am a huge ceviche fan but have never made it myself simply because it terrified me!!! My client Nancy gave me not only the recipe but the confidence to try and it was a HIT!!! I used frozen halibut (unthawed it that morning) and a combination of lemons and limes. I found that my limes weren’t yielding much juice so meyer lemons were needed to cover the fish to assure it was “cooked”! I served the ceviche with corn tortilla chips and the next day for lunch I put it over a bed of zucchini noodles. DELICIOUS and very Amy Approved!!!

1 halibut filet
Juice of 7-10 limes and/or lemons
Chopped tomatoes – Nancy recommends romas so you can get most of the seeds out
Fresh chopped cilantro
Fresh chopped cucumbers
Fresh chopped red onion
Salt / pepper

Chop the halibut into bite sizes pieces and squeeze enough citrus to cover the fish. Let the fish marinade for about 25-30 minutes stirring occasionally. Dump out excess juice then add in your chopped cilantro, onion, cucumbers, tomatoes, salt & pepper. Mix well and serve with organic tortilla chips.


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