Halibut Ceviche Food

HALIBUT CEVICHE

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.

HALIBUT CEVICHE

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.

HALIBUT CEVICHE SALAD

Steps:

• For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
• Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
• For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon 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: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
• To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES

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 JALAPEñO AND PARSLEY

Steps:

• Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
• Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
• Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.

HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE

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.