Halibut CevicheBy Todd JohnsonIngredients1 1/2 lb. halibut filet Salt and pepper to taste Juice of 4 limes 1 avocado 1/2 bunch cilantro 1/2 red onion 3 Roma tomatoes DirectionsRemove the skin from the halibut. Cut into thin slices, 1/4" or smaller. Cover halibut with juice from the fresh limes. Season with salt and pepper. Refrigerate at least 4 hours, overnight is preferred.Drain off the excess lime juice. Mix diced avocado, cilantro, red onion and Roma tomatoes in a bowl. You can also add 1/2 jalapeno pepper for extra flavor. Season with salt and pepper. Serve marinated halibut topped with avocado-tomato mixture. Serve with tortilla chips. Serves 8 as an appetizer. Recipe from Greg Campbell, Third Floor Fish Cafe |
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