Halibut Ceviche

This classic Mexican dish brings me back to when my husband and I went on a cruise to the Mexican Riviera.

We stopped in Puerta Villarta, Mazatlan, and Cabo San Lucas, and at every destination we dined on chips and pico de gallo {we also enjoyed the guacamole}. When we visited Puerta Villarta we took a jungle expedition tour and enjoyed the beautiful scenery, not to mention local food. {I mean real local} No running water, no refrigerators, no electricity. This little gem of a patio “diner” hauled everything in each morning, and prepared fresh food daily. One item on the menu… Ceviche.

Ceviche is a sort of pico de gallo, but it also includes a fresh fish {preferably a white fish}. The fish is cooked by the acidity of lime juice {no oven/stove necessary}.

Ok, enough reminiscing about my cruise…let’s make some ceviche!

 

 

 

 

 

 

 

 

 

 

 

 

 

Start off by cutting your fish {I am using halibut, but any white fish will work} into small bite-sized pieces.

**Side note: My strong, manly husband caught this wild halibut in Alaska. It was one of those “once in a lifetime” trips…ya know? lol {inside joke…love you honey!}

 

 

 

 

 

 

 

 

 

 

 

 

 

Since we are ‘cooking’ our halibut in lime juice, please please please use FRESH limes! They taste sooo much better, and the acidity is much more potent than the bottled stuff.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the lime juice over the fish and let it sit for at least 20 min. But not too long or the fish will become too rough and mostly taste of limes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile get your other ingredients and give them a good chopping!

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix these ingredients together well and add a little salt to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ah yes…. yummy halibut! Drain off the lime juice {please discard this! I know it took time to squeeze all those tiny limes and it will feel like such a waste…but it’s not!}

 

 

 

 

 

 

 

 

 

 

 

 

 

{See! Told you!}

Gently fold in the fish to get a good blend of flavors.

Now you can just eat this like a pico de gallo with some chips, but I like to make it a nice light meal.

Start with a corn tostada and add a little mayo on top {this does two things: gives a creamy texture, and holds the ceviche on the tostada}, then place a few heaping tablespoons full of ceviche on top. Then add a few slices of avocado and a dash or two of Tapatio {spicy is my friend}.

 

 

 

 

 

 

 

 

 

 

 

 

 

Carefully pick up this bad boy and take a big bight…nice…

Here’s the run-down…

Halibut Ceviche

Ingredients: