HALIBUT-MANGO CEVICHE
This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Provided by Vella
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g
HALIBUT CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
- Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
- For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest, chives, cilantro, mint and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini glasses and top with radish sprouts.
HALIBUT CEVICHE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 3h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
- Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
- For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
- For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
- To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.
HALIBUT CEVICHE
Make and share this Halibut Ceviche recipe from Food.com.
Provided by ChefScott19
Categories Mexican
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
- To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
- When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
- Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
- Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
- Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
- The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
- Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
- When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.
Nutrition Facts : Calories 171.8, Fat 2, SaturatedFat 0.4, Cholesterol 68.6, Sodium 1177.8, Carbohydrate 11.8, Fiber 0.8, Sugar 6.5, Protein 26.8
HALIBUT CEVICHE WITH JALAPEñO AND PARSLEY
Provided by Frank Bruni
Categories quick, appetizer, side dish
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
- Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
- Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 2 grams
HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Provided by Mary Gonzalez
Categories Bon Appétit Fish Halibut Raw Lime Juice Tequila Avocado Tomato Cucumber Radish Summer Lunch Dinner Pineapple Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
- Chill 10 minutes before serving.
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HALIBUT CEVICHE - ALLERGY FREE ALASKA
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4.5/5 (29)Estimated Reading Time 3 minsServings 12Total Time 3 hrs 25 mins
- Blot off the excess moisture from the halibut using paper towels, then place the halibut, tomato, red onion, cilantro, Serrano peppers, and garlic in a (non-reactive) glass 9x13″ baking dish.
- In a small mixing bowl, combine the lime juice, lemon juice, sea salt, and Sriracha; pour the mixture over the raw fish mixture. Mix until combined.
- Cover, and place in the refrigerator. Allow the fish to marinade for 2-4 hours, until the ceviche is chilled and the halibut is opaque and "cooked" through.
- Garnish with avocado and serve with tortilla chips, Beanitos (bean + rice chips), plantains, and/or cucumber slices.
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- Chop the halibut into bite sized pieces and place in a glass or stainless steel mixing bowl. Sprinkle with sea salt and pour in the lime juice (add more lime juice if the fish isn’t completely submerged). Stir well, cover with plastic wrap and refrigerate for 4 hours, stirring occasionally, or until fish is completely white and “cooked” through.
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