Fresh ingredients, assembled in the right order is the key to GREAT ceviche! Instead of ‘prepping’ all these ingredients in advance, prep them as you go.
Remember, the fish is ‘cooked’ in the lime juice, so if you prep as you go, the Ceviche will be ready to eat by the time you finish making it. Good Ceviche usually takes up to an hour, and it is more than worth the effort! If you decide to pre-prep all the indigents for your Ceviche and ‘dump’ it all together, it will not be prime for at least another hour AND the flavors will not have the chance to properly meld. Melding is a very important process in any delicate seafood dish.
Ceviche con Halibut
- Large non-metalic mixing bowl
- 15 Limes, jucied Makes approximately 2 Cups of Juice
- 2 cloves Shallots finely minced, about 1/4 cup
- 2 Tbs Sea Salt
- 2 Tbs Black Pepper course ground
- 1 1/2 Lbs Halibut Cubed small. You can substitute any quality, fresh white fish, such as Snook, Cobia or Grouper
- 1 Red Bell Pepper chopped meduim fine
- 1 OrangeBell Pepper or Yellow, chopped meduim fine
- 1 Mango Yellow skinned variety work best. Seeded, chopped medium fine
- 1 bunch Cilantro finely chopped
- 1/2 Cup Orange Juice Optional: but helpful if your limes are too tart
- Juice your limes and transfer half of the juice to a bowl
- Add the salt and pepper
- Add the shallots and mix until the salt is dissolved
- Cut and chop ingrediants AS YOU GO.
- Cut fish into small cubes. About 1/2 the size of a sugar cube.
- Gently fold your fish cubes into juice.
- Add more lime juice to float
- Chop and add both peppers
- Cut and add the mangos pieces.
- Chop and add the finely chopped cilantro
- TASTE with a tortilla chip … add some of the orange juice if too tart.
- Gently fold altogether to mix throughly.