Halibut Ceviche

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:09 PM PST

Story Updated: Mar 31, 2008 at 12:09 PM PST

Ingredients

Halibut Ceviche - 4/19/2004

1 lb. halibut 4 Tbl. lime juice
4 Tbl. lemon juice 2 Tbl. tomato juice
1/2 tsp. salt 1/2 tsp. pepper
1/2 cup diced tomato 1/4 cup diced tomatillo
1 1/2 tsp. jalapeno 2 Tbl. cilantro
1 avocado 1 Tbl. olive oil
1/8 tsp. Tabasco sauce

Directions

Cut the halibut into 1" pieces. Mix lime juice, lemon juice and tomato juice. Add salt and pepper. Add halibut and refrigerate at least 5 hours, but no more than 12 hours. The acid from the juices will "cook" the halibut.

Strain the halibut to remove the juices and toss in a bowl with tomato, tomatillo, jalapeno, cilantro, avocado, olive oil and Tabasco sauce. Garnish with cilantro sprigs and lime wedges. Serve with tortilla chips. Serves 4.

Recipe from John Howie, Seastar Restaurant

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