Recipe For Summer Ceviche
You will need:
- 1/2 pound halibut, cut into a large dice
- lime juice to cover fish, from one large lime
- 1/3 pound cooked fresh Dungeness crab meat (or any other crab meat)
- 1/3 pound poached shrimp, coarsely chopped
- 1/4 – 1/3 cup chopped avocado
- 1 roma tomato, seeded and diced
- 1/4 cup minced scallions
- 1/3 cup chopped cilantro
- 1 large jalapeño, minced (seeded if you don’t want it too hot)
- 1 heaping teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 generous tablespoon (plus more if you want) extra virgin olive oil
- juice of half a lime
- tortilla chips & cerveza
Now do this:
I use halibut for this recipe because it’s widely available and neutral in flavor, but you can use pretty much any fish you want — red snapper, grouper, sea bass, even salmon if you like. I prefer white-fleshed fish with a low oil content for ceviche; I wouldn’t use tuna or other fatty fish as the flavor can be quite assertive (and not in a good way).
Put the diced halibut in a non-reactive bowl (not aluminum, basically) and cover with lime juice. Pop it in the fridge for 3 hours. Take it out and mix with all other ingredients, except chips and beer, duh!
Allow the ceviche to rest, refrigerated, for one hour. Or eat it immediately; it’s up to you!
Thanks for watching and thanks for reading.