HALIBUT CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
- Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
- For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest, chives, cilantro, mint and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini glasses and top with radish sprouts.
SCALLOP-AND-HALIBUT CEVICHE SALAD
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It's simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it's the perfect recipe for when you don't want to turn on the stove.
Provided by Jonathan Reynolds
Categories appetizer, side dish
Time 1h30m
Yield serves 8
Number Of Ingredients 11
Steps:
- Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
- Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
- Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
- Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 824 milligrams, Sugar 7 grams, TransFat 0 grams
HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes
- Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way
- When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles, and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately.
- Recommended Wine: Frexinet Brut Cava Cordon Negro
HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Provided by Mary Gonzalez
Categories Bon Appétit Fish Halibut Raw Lime Juice Tequila Avocado Tomato Cucumber Radish Summer Lunch Dinner Pineapple Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
- Chill 10 minutes before serving.
HALIBUT CEVICHE
Make and share this Halibut Ceviche recipe from Food.com.
Provided by ChefScott19
Categories Mexican
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
- To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
- When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
- Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
- Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
- Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
- The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
- Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
- When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.
Nutrition Facts : Calories 171.8, Fat 2, SaturatedFat 0.4, Cholesterol 68.6, Sodium 1177.8, Carbohydrate 11.8, Fiber 0.8, Sugar 6.5, Protein 26.8
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- Chop the halibut into bite sized pieces and place in a glass or stainless steel mixing bowl. Sprinkle with sea salt and pour in the lime juice (add more lime juice if the fish isn’t completely submerged). Stir well, cover with plastic wrap and refrigerate for 4 hours, stirring occasionally, or until fish is completely white and “cooked” through.
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