Halibut Ceviche
by Dave Johnson
· One small halibut fillet, approximately 16 oz diced fine (rockfish make a wonderful ceviche as well, I personally find Pacific and Lingcod too oily)
· ½ large red onion diced fine
· 2 jalapenos, seeded and chopped fine
· 2 Avocados diced fine
· Cilantro
· Lime juice
· Lime
Mix the halibut and red onion, add enough fresh squeezed lime juice to submerse, cover and refrigerate for 3-4 hours. Drain well, add jalapenos, avocado, salt and cilantro (to taste). Squeeze fresh lime juice over it and zest lime peel into as well. Serve cold with tortilla chips.
About Dave Johnson