Frontera Halibut Ceviche

Ingredients

  • 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
  • About 1 1/2 cups fresh lime juice
  • 1 small white onion, chopped into 1/4-inch pieces
  • Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeño), stemmed and roughly chopped
  • 1/4 cup pitted green olives, preferably manzanillos
  • 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
  • 1/4 small jícama, peeled and chopped into 1/4-inch pieces (OR, omit this and the sundried tomato and use 1 large (10 oz) ripe tomato cored, seeded, and chopped into 1/8 inch pieces)
  • 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
  • 2 tablespoons olive oil, preferably extra-virgin
  • Salt
  • 1 teaspoon sugar

Tools

  • Large Steel or Glass Bowl
  • Mini Food Processor
  • Knife and Cutting Board

Directions

  1. “Cook” the fish in the lime juice. In a large stainless steel or glass bowl, combine the fish, lime juice and onion. The fish should float freely in the juice; if not, add a little more. Cover and refrigerate until the fish is as “done” as you like: An hour or so for medium-rare, 3 to 4 hours for “cooked” all the way through. Tip off the lime juice—sad to say that it’s fishy tasting at this point and can’t be easily used for any other preparation.
  2. Flavor the ceviche. In a mini food processor, process the green chile and olives until finely chopped (or finely chopped by hand). Add to the fish along with the tomato, optional jícama, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar. Refrigerate until ready to serve — preferably no longer than an hour or two.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.