Makes 4 first course servings.
Ceviche is a refreshing dish which I make with pristine fresh fish marinated in lime juice. The juice “cooks” the fish in a very short time, turning it opaque and firm. In my recent cookbook, Helen Nash’s New Kosher Cuisine, I used tilapia fillets and marinated the fish overnight. I prefer this quicker version. I also like serving it with butter lettuce and avocado to make it more of a substantial dish.
• 1 pound skinless halibut
• 1 teaspoon Kosher salt, approximately
• 1/3 cup lime juice, plus 2 tablespoons, approximately
• 2 Jalapeno peppers, seeded, finely chopped
• 2 scallions, including green part, thinly sliced
• ¼ cup loosely packed cilantro leaves
• Freshly ground black pepper
• Butter lettuce
• Extra virgin olive oil
• Slices of avocado
1. Pat the fish dry with paper towels and cut into ½ inch squares. Place fish in a nonreactive bowl and season with salt. Pour 1/3 cup lime juice over the fish and press down so the fish is submerged in juice. Cover and refrigerate for 1 hour, or until fish is opaque and firm.
2. Drain and discard the lime juice. Stir in peppers, scallions and cilantro. Just before serving add the remaining 2 tablespoons lime juice, and season to taste with salt and pepper.
Arrange the lettuce on a plate. Drizzle with olive oil. Place the ceviche in center and arrange slices of avocado on the side.
Chopping cilantro takes away its aroma. It's better just to remove the leaves from the stem.