Hello my wonderful friends out there in Foodieland! I know I have been absent for a long time (it feels like forever for me). Lots going on in my life and unfortunately cooking took a backseat to most of it. I finally buckled down and decided I needed to get back in the saddle so I sat down to create a menu for the week. I had glanced over the store fliers and saw that my local Albertson's had fresh halibut for $15.99 a pound! I know that seems like a lot even on sale, but halibut can be upwards of $28.00 a pound later in the season, and seeing as it is my all time FAVORITE fish you know I was jumping up and down like a little kid that just found the toy they want in the Toys R Us catalog!!
I finished up my weekly menu (which includes another halibut dish aside from this one) and hurried off to the store to purchase all of my goodies. I wandered through the store for about an hour getting other ideas as I saw the fresh meat and produce they had available. WOW I didn't realize how MUCH I missed being in my kitchen! Then rushed home to get everything put safely away.
Last night I actually made two recipes.Carne Asada and the Halibut Ceviche. I will post the Carne Asada tomorrow. So the first thing I had to do was get the marinade going for the meat. You don't want to get your ceviche going until it is about 3 to 4 hours away from meal time. Even though the fish only "cooks" in the citrus juices, it can over cook and be kind of rubbery.
A side note, I discovered ceviche on a trip to Puerto Vallarta many many years ago. They made it with a white fish and served it on little mini tostada shells (it was heavenly!!). So you can make this with any firm fleshed white fish you would like. I think cod would be nice. Since I can't find mini tostada shells here in Western Washington, we usually eat it with tortilla chips, but stay tuned for Thursday's post because I will let you know the fun way we mixed it up this time!
- 2 pounds very fresh (sushi-grade) white-fleshed ocean fish
- 2/3 cup fresh lime juice
- 6 tablespoons fresh orange juice
- 6 tablespoons pineapple juice
- 1 or 2 serrano peppers, finely diced (I used 3 small ones for a nice spicy batch)
- 1/4 yellow bell pepper, finely diced
- 1/4 red bell pepper, finely diced
- 1/4 tablespoons red onion, minced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon good quality extra-virgin olive oil
- 1 teaspoon kosher salt
- Tortilla chips (appetizer) or tostada shells (for a main dish)
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. You can serve the ceviche in martini glasses for a nice appetizer.
Makes about appetizer sized servings