Ceviche is one of the simplest seafood recipes to prepare. I know you’re probably thinking I’ve had way too much sun on vacation, but truly, ceviche can be simple, flavorful and delicious and a perfect summer starter.
Ceviche recipes are abundant and each South American country has their own version of ceviche that can include all types of wonderful and wild ingredients. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.
The lime marinated halibut combined with spicy white onion, fresh summer tomato, a little heat from jalapeno and tangy flavor of cilantro make for a clean and refreshing dish that’ll complement your summer dinner hour or afternoon barbeque or even a more formal brunch.
I love to serve this ceviche simply with organic blue corn chips. It makes a lovely presentation and the sweet flavor of the blue corn compliments the spicy and citrus flavors of the ceviche. For something fun and festive, prepare patacones to serve with the ceviche. Patacones are plantains that have been sliced, fried, flattened and fried again and then lightly seasoned with sea salt. Yum! I’ll include a recipe at the bottom of this post.
1lb fresh pacific halibut, diced into small bite sized pieces
1/2 cup white onion, small diced (1 small – medium onion)
5-6 fresh Roma tomatoes, seeded and diced
1-2 jalapeno, finely diced
1/4 cup fresh chopped cilantro (add additional cilantro if desired)
fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
sea salt and pepper
Place the diced halibut, lime juice and 1/4 cup of the white onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.
Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste.
Serve with blue or yellow corn chips.
Optional Add ins: Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.
Patacones (Plantain Chips)
2-3 green plantains
High heat or refined veggie oil (a sunflower or safflower oil works well)
Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden or small spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into slices about 2 inches long.
Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
Flatten the plantains by pressing down on them with a heavy-bottomed pan pressing them into round discs. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.