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

 

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