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Peruvian Ceviche Serves 4 1 pound skinless, boneless Pacific halibut*, cut in 1/4-inch dice 1 cup freshly squeezed lime juice 1/2 red onion, diced 1 aji amarillo chili, stem and seeds removed, minced 1/2 to 1 jalapeno, stem and seeds removed, diced 1/2 inch piece of fresh ginger, peeled and minced or grated 1/4 cup extra virgin olive oil 1/2 bunch cilantro, chopped 1 1/2 teaspoons aji amarillo paste Salt, to taste Tortilla chips, for garnish Sliced avocado, for garnish In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/2 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with tortilla chips and slices of avocado. *According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, Pacific halibut is a “Best Choice”. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
