Halibut Ceviche

Tools

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

By Todd Johnson

Ingredients

1 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

Directions

Remove 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

Weather & Traffic

Icon
Current Temp 46.0 °F
Mostly Cloudy
More Weather

Weather & Traffic

More Weather

On Demand

Stay Connected

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

Viewer Poll

Vote for the best high school play of the week -- Watch the plays!

  • Issaquah's Peterson Pulls Away
  • Runaway Ref
  • O'Dea's Forch The Porsche