Summery Halibut Ceviche
Makes 4 servings
With the temperature creeping up again this week, turning on the stove might not appeal to you. Which is just as well, because this refreshing lunch, appetizer or light dinner will cool you down and perk you up. A little halibut goes a long way – but be sure to not skimp on the lime juice! The acidity in the citrus will “cook” your fish … so that you don’t have to.
• 120g sushi-grade fresh halibut, skin removed
• 60mL fresh lime juice (from 2 to 3 limes)
• 1 shallot, minced (or 2 tbsp. minced red onion)
• ½ tsp. salt
• 125g fresh strawberries, hulled
• 125g fresh watermelon, rind removed
• 1 avocado
• 2 scallions, finely chopped
• 1 serrano or jalapeño pepper, minced (removed seeds and membrane if you’re sensitive to heat)
• 2 tbsp. finely chopped fresh basil
Cut halibut into one-centimeter pieces and place into a small glass or ceramic bowl. Add lime juice, shallot, and salt, stir gently to coat fish in lime juice, and set in the fridge for 30 minutes.
Dice strawberries, watermelon, and avocado into one-centimeter pieces. Add scallions, serrano or jalapeño pepper, and basil. Set aside.
Add halibut mixture to strawberry mixture, and mix well. Set the mixture back into the fridge for 10 minutes.
Serve cold, with corn chips.