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Halibut Ceviche with Avocado

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.50 out of 5)
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Dinner, Main Course, Appetizer, Side Dish – South American
By Adapted From Allergy Free Alaska – Serves: 4-8
Prep Time: 20 Minutes – Cooking Time: 4 Hours – Total Time: 4 Hours, 20 Minutes

Salty, sour and a little spicy; tender halibut, smooth avocado, tomatoes and cilantro, all come together in a bright, fresh summertime dish.

Ingredients

  • 1.5 lbs. Halibut, blotted dry and sliced into 1/2-3/4 inch cubes
  • 4 Plum Tomatoes, seeded and diced
  • 1/2 cup Red Onion, diced
  • 1/2 cup Cilantro, chopped
  • 2 Serrano Peppers, seeded and minced
  • 2 Garlic Cloves, minced
  • 1/2 cup Lime Juice, freshly squeezed
  • 1/2 cup Lemon Juice, freshly squeezed
  • 1 1/2 tsp. Fine Sea Salt
  • 1 – 3 tsp. Sriracha Sauce
  • 1 Avocado, seeded and diced
  • 2 Scallions, sliced thinly on the bias

Instructions

1

In a glass, 9x13″ baking dish, place the halibut, tomato, red onion, cilantro, Serrano peppers, and garlic.

2

Strain fresh squeezed citrus juice through a fine mesh strainer into a large, glass measuring cup.

3

To the citrus juice, add sea salt, and Sriracha; whisk to combine.

4

Pour the citrus juice mixture over the raw fish mixture. Mix until combined.

5

Cover, and place in the refrigerator.

6

Allow the fish to marinade for 2 hours, uncover and stir ceviche. For medium-rare, serve now.

7

For well-done fish, re-cover and refrigerate another 2 hours, until the halibut is opaque and cooked through.

8

Garnish with avocado and scallions, serve with tortilla chips, or over lettuce as a salad.