Ali’s Ceviche

Serves 4 to 6

1½ lb. “boneless/skinless” halibut (cut into 2-inch chunks)
3 “seeded/minced” jalapeno Chile peppers
1 large mango or papaya (peeled, seeded & diced)
1 large “firm/ripe” avocado (peeled, seeded & diced)
1 “green” bell pepper (seeded & chopped finely)
½ bunch “chopped” fresh cilantro
½ cup “finely chopped” Vidalia (or other sweet) onion
½ cup “finely chopped” red onion
⅓ cup fresh lime juice
¼ cup lemon juice
¼ cup tequila
¼ cup “chopped” fresh parsley
1 teaspoon salt or to taste

In a medium (non-metallic) bowl, place lemon juice, halibut, tequila, jalapeno peppers, and lime juice. Lightly stir, cover, and marinade in the refrigerator for 1 to 2 hours.

Remove from the refrigerator and add the onions and green pepper. Lightly stir, cover, and marinade in the refrigerator for 30 to 45 minutes.

Finally, fold in the fruit, avocado, parsley, cilantro, and salt.

This dish is served slightly chilled or cold.

Diva Tips:

• The ceviche may be kept for 2-days in the refrigerator.
• I often serve the ceviche in a martini glass with a slice of lime on the side for squeezing.

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