Sunday, October 9, 2011

More Dinner with Friends: Halibut Ceviche

And....the last dish from our fabulous dinner with friends last weekend:

Halibut Ceviche....great with tortilla chips!
Ceviche has to be one of the simplest healthiest fish dishes to “cook”.  It is low-carb, low fat, high in protein, filled with healthy stuff, kosher, dairy & egg-free. What’s not to love? And it is easy to make – just takes the best freshest fish you can find.  I like halibut – but snapper or bass would work as well.  I think it is best to start this early in the morning on the day you plan serve it.  But, you could also make it the day before.  It will keep for 2-3 days in the refrigerator.

First step is to “cook” the fish in lime juice. In a large glass bowl, combine 1 lb. "sashimi" quality fish (halibut, snapper or bass), cut into ½” cubes with 1 medium white Vidalia onion, chopped into ¼” pieces and 2 C freshly squeezed lime juice.  HINT:  It is much easier to cut the fish fillet into these pieces if it is very firm and cold.  I usually pop it into the freezer for 5-10 min – you do not want to freeze it but it will firm the fish and make cutting it simpler.  Once in the bowl, the fish should “swim” freely in the lime juice.  Cover and refrigerate until “done”, approximately 3-4 hours.  Drain and toss lime juice.

Separately, remove the seeds and stems and finely chop 2-3 serrano or 1-2 jalopeno chilies. (Be careful – use gloves and don’t touch your face until done and washed).  Add 1 lb. ripe tomatoes chopped into ¼” pieces, (or can use ¼ C soft sun-dried tomatoes, chopped finely), ½ small jicama, peeled and chopped into ¼” pieces, 1 mango cubed, 1/3 C chopped cilantro and 2 Tb olive oil (see pic). Stir in fish, taste for seasoning, season with salt (about 1 tsp.), 3 Tb orange juice or 1 tsp. sugar.  Cover and refrigerate if not serving immediately.  However, it should not be mixed with fish any greater than 3 hours in advance of serving.  If doing ahead – store fish and chopped additions separately in frig.
Mixed chilies, mango, tomato, and jicama with cilantro
Just before serving, dice 2 avocadoes and carefully add to mixture, being careful to not squash pieces. Garnish with fresh sprigs of cilantro.

I love to serve this with good quality corn chips – yellow or blue.  The combinations makes a lovely presentation and the sweet flavor of the corn chips compliments the spicy citrusy flavors of the ceviche. Yummmm!


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