Light and refreshing summer ceviche!
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.
OMNIVOROUS 
I have to say, I love the video format. The ceviche looks great, too. What would you think about adding mango into the mix?
I would wholeheartedly approve of mango! Maybe instead of tomato. Or pineapple or fresh coconut!
My husband’s interest was caught by your ceviche video. He said, “That guy does a great job demonstrating. The video is done really well. When are we doing this ceviche, dear?” When we are back home, I’ll let you know how it went 😉
Thanks for watching. And tell your husband he has good taste! Let me know how the ceviche goes. One thing I don’t stress in the video is that you need to balance the salt and the lime. You might need more salt, more lime, more cilantro, whatever. Trust you palate and taste as you go! Use the freshest fish you can!