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Summer Ceviche with Cucumber & Jalapeño

Summer Ceviche with Cucumber and Jalapeño

As soon as halibut season commences, this lovely Summer Ceviche with Cucumber & Jalapeño shows up on the menu. 

I probably have twenty different ceviche recipes rolling around in my head, especially during the summer months. Recipes that use halibut, ling cod, salmon, ahi tuna, albacore tuna, scallops, shrimp, octopus, calamari and oysters. Not to mention, the plethora of summer produce, herbs and aromatics that I like to toss into these recipes. I won’t fib, sometimes the recipe works, and sometimes it’s a total stinker.

My slight obsession with ceviche began when I was in culinary school. Although, I suppose I could say all my cooking obsessions began in culinary school. Prior to that time, anything I cooked could have caused a slow and painful death. I know, I’m quite dramatic. But I’m not kidding when I tell you that prior to culinary school I could not cook. My exciting weeknight menu consisted of Turkey Kielbasa and Sauerkraut, a recipe I learned from a colleague long ago called, Swiss Chicken, and I actually learned how to make Quiche and Étouffée from my years living in Louisiana. By the time I got to culinary school, I suppose one could say I was “hungry” to learn to cook.

Summer Ceviche with Cucumber & Jalapeño

Back to culinary school – that’s where I learned how to make ceviche. It was in my seafood class that we dabbled in the art of poaching. I was mesmerized by this cold poached seafood that tasted so good I had to make it at home for my family. And as they say, the rest is history!

Now I make an assortment of ceviche that include all sorts of fun and flavorful ingredients. One of my favorites of course, is this Summer Ceviche with Cucumber & Jalapeño. We happened to have grown way too many sprouts so I decided to use the broccoli sprouts as a base layer for this ceviche. I love the simplicity of the recipe. It includes halibut, cucumber, jalapeño, lime juice, red onions, cilantro and I like to add as smidgen of diced fresh pineapple and avocado to my Summer Ceviche. But Ranger Craig likes his sans the fruit and just the avocado.

That’s the beauty of this Summer Ceviche with Cucumber & Jalapeño recipe, you can add or change ingredients to your tastes.

As I’m writing this post and recipe, it’s 60 degrees and raining outside. I’m hoping summer comes back soon!

Loads of Love,

Karista

Summer Ceviche with Cucumber & Jalapeño
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Serving Size: 4-6

Summer Ceviche with Cucumber & Jalapeño

Ingredients

  • 1/2 lb of halibut or any firm white fish, diced (Fresh albacore tuna (not canned) and lingcod also work well in this recipe)
  • Fresh Lime Juice, enough to cover the diced fish (I usually use about 4-5 limes)
  • 1/2 cup diced cucumber (or more if you like)
  • 1 large jalapeño, seeded and diced
  • 1/2 red onion, thinly sliced
  • 1 teaspoon sugar
  • 2 limes, juiced
  • 1 bunch cilantro, coarsely chopped
  • Salt and pepper to taste
  • 1-2 limes
  • 1 tablespoon extra virgin olive oil
  • 1 avocado sliced
  • 1 bunch broccoli sprouts or mixed baby greens (optional)
  • 1/2 cup diced fresh pineapple for garnish (optional)

Instructions

  1. 1. Add the diced halibut to a non-reactive bowl and cover with fresh lime juice. Place a lid or plastic wrap over the top and refrigerate for at least 4 hours or overnight.
  2. 2. Once the halibut is opaque, it's done. Drain and discard the lime juice from the diced halibut. Place the diced halibut in a large bowl.
  3. 3. Add the sliced red onions to a small bowl and then sprinkle with sugar and the juice of two limes. Toss together and let it sit for about 10 minutes.
  4. 4. Add the cucumber, jalapeño and half the chopped cilantro to the diced halibut. Season to taste with salt and pepper. Squeeze with an additional lime juice and add the olive oil. Toss to combine.
  5. 5. Drain the red onion and toss it with the halibut mixture. Again, check for seasoning, adding additional salt or pepper as needed.
  6. 6. Place the ceviche in a serving bowl and top with additional chopped cilantro, avocado slices and diced pineapple. Serve over baby greens or broccoli sprouts, or serve with corn tortilla chips or on a tostada. This is also yummy in tacos.

Notes

Ceviche is so versatile. I use it on salads, over tostadas and in tacos. And it's always delicious served with corn tortilla chips as an appetizer.

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