This ceviche recipe adds kick to halibut

Los Angeles TimesAugust 21, 2013 

FOOD SOS LA

RICARDO DEARATANHA / LOS ANGELES TIMES

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.

JAVIER'S CEVICHE DE PESCADO

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

Salt

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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