28 Jul Ali’s Ceviche
|Serves 4 to 6|
1½ lb. “boneless/skinless” halibut (cut into 2-inch chunks)
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.
• The ceviche may be kept for 2-days in the refrigerator.