Ceviche is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Found in many Mexican, Central and South American restaurants, I came to love this dish when I moved to San Diego.
In this version we are using halibut and adding shrimp and avocado for a more heartier, chunkier ceviche.
- 1 lb halibut
- 1 lb shrimp
- 1 cup fresh lime juice
- 1/2 cup Pace Salsa
- 1/2 cup diced jalapeños
- 1/4 cup vegetable oil
- 4 green onions chopped
- 2 avocados diced
- 1/2 bunch cilantro chopped
- 1 tbsp dried Mexican oregano
- 1 roma tomato diced
- Rinse and slice the halibut into bite size pieces, place in a large,
- non-metal bowl
- Rinse, peel and devein the shrimp, cleaning the back track of all dirt particles. Rinse and chop into bite size pieces. I quickly drop these in boiling water for a minute to cook and then rinse under cold water to cool down. Otherwise, if put directly into the lime juice with the fish, they become chewy.
- Chop the jalapeños into fine dice as well as the cilantro, green onions and tomato. Add to bowl mixture.
- Slice the avocados and remove the seed. Scoop out the avocado flesh and dice into bite size pieces. Add to bowl.
- Juice about 8-10 limes for 1 cup of fresh lime juice. Pour this over all the ingredients. Toss to incorporate and cover with plastic wrap. Place in the refrigerator over night to allow the lime to "cook" the seafood as it marinates.
- To serve, use a slotted spoon and place in a cup, over a lettuce shell or any other imaginative bowl.