Mo’s California Ceviche
- Yield 8 to 10 Appetizer servings
- Prep 40 Minutes
- Cook 2 Hours
Ingredients
- 11/2 pounds Fresh Halibut, cut into 1/2" dice
- 8-10 large Limes, juiced
- 3 large Tomatoes, diced
- 1 medium White Onion, diced
- 1 large Jalapeno, minced
- 1/2 cup Cilantro, chopped
- 1 teaspoon Salt
- 1 can Black Olives, Finely Chopped
- 1 cup Green Olives, Finely Chopped
- 2 medium Haas Avacados
- 1 cup Fire Roasted Salsa (recipe to follow)
Instructions
Place Diced Halibut in a Shallow Flat Bottomed Container and pour Lime Juice over fish making sure it is completely covered. Cover container and place in Refridgerator for 2 hours.
Meanwhile, combine chopped tomatoes, onion, jalapeno, cilantro and salt to taste in another bowl, cover and refridgerate.
After 2 hours, remove fish and drain in a Collandar. Place in a large bowl and add in the tomato salsa and the chopped Black and Green Olives. Place back in the Refridgerator for 1 more hour to allow the flavors to marry.
Right before serving, dice the Avacadoes into 1/2" dice and gently fold into the Ceviche. Place in an attractive serving bowl and serve with Homemade or Quality Store bought Tortilla Chips
Fire Roasted Salsa:
1 Lrg Tomato Roasted over Medium Flame on a Gas Grill until skin begins to char
2 Jalapenos Roasted over Medium Flame until Skin begins to char
1/4 cup chopped White Onion
2 TBS chopped Cilantro
2-3 Pickles Jalapenos and 1 TBS of the juice from the jar
When Tomatoes and Jalapenos are cooled place all ingredients in a blender and blend until smooth. Add salt to taste and chill before adding to Ceviche
