This is a Mexican Ceviche Recipe with fresh garden tomatoes, avocado, jalapeno, olives and cilantro. With a brine in lime juice, this Halibut Ceviche is a beautiful light dinner. Refreshing, bright and full of flavor.
10green olivespreferably Manzanillas, pitted and coarsely chopped
1teaspoondried Mexican oregano
2Tablespoonsextra-virgin olive oil
Cut the fish fillets into 1/2-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.
Tips for Success:
On Dicing Jalapeno Pepper: Finely chopped jalapeno will distribute the heat and flavor better throughout the dish than larger chunks. Use gloves, or oil your hands before starting this process.
Keep you knife skills in tune when making any kind of ceviche. When cutting the fish into cubes, make sure the cubes are of even size so they marinate, brine and cure equally.
You need the right amount of acid, lime juice in this case, to make ceviche safe and correctly. 1/2 cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.