This ceviche recipe adds kick to halibut

Los Angeles TimesAugust 21, 2013 



Javier's in Newport Beach, Calif., offers this recipe with fresh halibut, now in season. Serrano chile is added for a touch of heat. I can't think of a better dish to celebrate a perfect summer day.


15 minutes, plus several hours marinating time; serves 4

1 pound fresh Alaskan halibut, skin and bones removed

Juice from 3 to 4 lemons

1 small tomato

1/2 white onion

1/2 bunch cilantro

1 serrano chile

1/2 cucumber


Sliced avocado, for garnish

Cut the halibut into roughly 1-inch cubes. Toss with the lemon juice in a glass or non-reactive bowl and refrigerate, tossing every half-hour or so to distribute the lemon juice evenly to "cook" the halibut. The halibut is ready when the pieces are firm and opaque throughout, about 6 hours.

When the halibut is almost finished marinating, finely chop the tomato, onion, cilantro, chile and cucumber. Toss with the halibut when it is ready and season with 1 teaspoon salt, or to taste. Garnish each serving with sliced avocado.

Nutrition per serving: 166 calories, 22 g protein, 8 g carbohydrates, 3 g fat, 1 g saturated fat, 56 mg cholesterol, 3 g sugar, 664 mg sodium.

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