While the hubs and I were doing our grocery shopping at Costco this past weekend, we finally came across some fresh halibut. SCORE! We have been keeping a watchful eye for it because we have been wanting to make ceviche. It’s one dish that my husband will eat by the buckets full if he had a choice and luckily we had plenty of limes from our garden to use for the dish as well. It’s like a “cooking” sign when you have x amount of ingredients to use for prepping a dish, and you are only missing one item. It’s like hitting the jackpot!!!
One of my favorite meals to prepare are non-cooking ones because it’s something simple to put together. Less mess in the kitchen to clean right? Eric and I worked together to make this dish happen because it was inspired by the countless visits we had to our favorite little Mexican restaurant. Everytime we ordered their ceviche, it tasted so delicious and light but it was quite a distance to visit this restaurant, too. We had asked the owners what kind of fish they use and they told us that halibut is the key ingredient, it's the mildest fish to use for ceviche.
Originally, Eric wanted to cut the fish but I went ahead and took the job away from him. The fish was fresh, but I think the warm weather we were experiencing had a slight affect on the wonderful kitchen aromas. Regardless, this was a fantastic no-cook dish. I really loved the bursts of citrus flavors combined with the fresh halibut, it practically melts in your mouth. You must add the buttery hass avocados for the full yummy experience.
Original EK recipe
Ingredients:1 ½ to 2 pounds fresh halibut, cut into small pieces
1 cup fresh cilantro (or more as needed), chopped finely
½ cup white onions, diced finely
1 ½ cup roma tomatoes, diced
½ cup lime juice, (about 5 limes) or more to taste
Kosher salt, as needed
1 to 2 limes, cut into wedges
Tostadas (we love this natural baked version)
In a large bowl, add together the halibut, cilantro, onions, tomatoes, lime juice and salt. Toss together to combine. The lime juice will “cook” the halibut and will lighten in color. We used about 1 to 2 teaspoons of salt, it should help counter the fishy taste and take away the tartness from the lime. Taste for seasonings.
Refrigerate for at least 4 to 6 hours.
Spoon a tablespoon on top of tostada, garnish with avocado slices and a wedge of lime.
Yield: 12 to 16 servings (2 tostadas)
Nutritional Factor: Calories: 147; Sugar: 2; Carbs: 12; Fiber: 2
Review: Delicious, and I’m sad to report that we went through this in less than 2 days. My husband had at least 5 tostadas by himself, and I may have had three. The baked tostadas that we had were perfect for the ceviche and calorie friendly. If you want to avoid the tostadas, you could enjoy these on top of sliced cucmbers, too. I would love to make this dish on a weekly basis but I hate the prep work of being a fishmonger. Fishy, but yummy.