Of course I've eaten ceviche before in restaurants but the idea of making it at home kind of geeked me out. And then Giada, with all three thousand of her white teeth gleaming at me, made it in a recent episode and I knew I had to break down and try it.
It was delicious. Though I will say it was kind of a lot of work for a 'no cook' recipe (full disclosure - anything involving squeezing multiple lemons and limes is a lot of work to me. I have wimpy hands.)
I subbed mango for half of the tomatoes called for and added lime zest to the lemon zest. And I served it on homemade tostadas instead of with chips.
Perfect summer meal when you don't want to 'cook' anything. As long as you've got a citrus press nearby.
Halibut Ceviche with Mango, and Avocado and Tomato
*adapted from Giada DeLaurentiis
- One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 1/4 cup fresh lime juice (from 3 to 4 large limes)
- Zest of 1 small lemon
- Zest of 1 small lime
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad (to toss ceviche with when ready):
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice (from 2 large limes)
- 1 teaspoon agave
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 green onions, pale green and white parts only, finely sliced
- 1 large or 2 small tomatoes, seeded and chopped into 1/2-inch pieces
- 1/2 large ripe mango, peeled and cut into 1/2-inch cubes
- 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
- 1 small jalapeno, finely diced
- 2 tablespoons chopped cilantro or fresh flat-leaf parsley, plus extra for garnish
- 4 store bought tortilla shells or tostada shells, for serving (or to make your own - just brush tortillas lightly with oil, season with salt and bake at 425 for 10 minutes until golden flipping once halfway through)
For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon and lime 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 (assemble once the ceviche is ready): In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, mango, avocado, jalapeno and cilantro or parsley. Toss until coated.
Drain the ceviche (discard citrus marinade) and carefully toss with the salad.
Spoon into tortilla shells or tostada shells, garnish with extra green onions or cilantro (or parsley.)