Wednesday, July 11, 2012

Halibut Ceviche

Just came back from Peru where the ceviche is the freshest in the world! Use sole, shellfish or in this case I used Halibut. Also a very simple dish to prepare and takes very little time. In Peru they serve ceviche with a chunk of roasted sweet potato and piece of corn. 
4 ounces super fresh firm white fish
Juice of 1-2 limes or lemons
1/2 red onion thinly sliced
Red Thai chile pepper or jalapeno pepper, halved, seeded and thinly sliced to taste
Basil or coriander for garnish
6 Kalamata olives cut in quarters
sea salt to taste

Dice fish into 1/2 inch chunks. In a bowl add fish with enough lime or lemon juice to cover. Add onions, chile and olives, toss well and marinate for a few minutes until fish is opaque. More fish will require longer marinating time. For this amount only 5 minutes will suffice.

Arrange in bowl or on a plate, sprinkle some salt on top, maybe some freshly ground pepper, then sprinkle on chiffonade of basil or coriander. Lovely and refreshing summer dish.

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