HALIBUT CEVICHE
Makes 4 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.
ingredients
• 1 pound skinless halibut cut into 1/2 inch cubes
• 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
preparation
1. 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.
How to serve
Arrange the lettuce on a plate. Drizzle with olive oil. Place the ceviche in center and arrange slices of avocado on the side.