I love making ceviche. So simple and flavorful. You could easily serve this with tortilla chips instead as an hors d'ouvres.
12 oz halibut filet, skinned, chopped into 1/4 inch cubes
Juice and zest from 1 orange
Juice from 2 limes
Juice from 1 lemon
1/4 cup chopped cilantro
1 minced jalapeño
4 tablespoons of coconut milk
1 tablespoon sugar
1/8 teaspoon fish sauce or soy sauce
Salt and pepper to taste
1 ripe avocado cut into thin slices
4 taco shells
1 mango (optional)
Shredded iceberg lettuce (optional)
Servings: 4 as an appetizer
Combine halibut, juices, zest, jalapeño in a re-sealable container and let sit 18-24 hours in the fridge. The acids from the citrus will "cook" the halibut. Remove, drain juice and place in medium size bowl.
Add the coconut milk, cilantro, sugar, fish sauce and salt and pepper. Add the mango if using.
Place a small handful of shredded lettuce inside the bottom of the taco shell. Fill with halibut mixture and top with a slice of the avocado.
Add the coconut milk, cilantro, sugar, fish sauce and salt and pepper. Add the mango if using.
Place a small handful of shredded lettuce inside the bottom of the taco shell. Fill with halibut mixture and top with a slice of the avocado.
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Ceviche is the seafood if someone haven't tried it , do it , its so delicious.
ReplyDeleteExcellent thanks for sharing, I love mexican recies they are delicious and simple to made.
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