Simple Halibut Ceviche

The lime marinated halibut combined with spicy white onion, fresh summer tomato, a little heat from jalapeno and tangy flavor of cilantro make for a clean and refreshing dish that’ll complement your summer dinner hour or afternoon barbeque or even a more formal brunch.

Ingredients

• 1lb fresh pacific halibut, diced into small bite sized pieces

• 1/2 cup white onion, small diced (1 small – medium onion)

• 5-6 fresh Roma tomatoes, seeded and diced

• 1-2 jalapeno, finely diced

• 1/4-cup fresh chopped cilantro (add additional cilantro if desired)

• Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)

• Sea salt and pepper

Step 1

Place the diced halibut, lime juice and 1/4 cup of the white onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir.

Step 2

Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.

Step 3

Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.

Step 4

Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste. Serve with blue or yellow corn chips.