Halibut Ceviche
- Difficulty Level Medium
Ingredients
- Poaching broth:
- 40 gr. carrots
- 30 gr. sweet onion
- 1 small bayleaf
- 5 gr. parsley (about 1 stalk)
- 1 pinch dry thyme
- 5 black peppercorns
- 1/4 tsp, fresh lime juice
- Water (enough to cover the halibut filet)
- 400 gr. halibut filet
- Ceviche:
- 40 gr. chopped red onion
- 100 gr. firm tomatoes seeded (only use the skin and meat)
- 2 tbs. lime juice
- 1 tsp. dry oregano
- 2 tsp. olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- Solecito salsa
Instructions
- In a deep pot bring all of the ingredients of the broth except the halibut filet to a boil. Once it boils, turn the heat off and add the halibut filet (which needs to be completely submerged in the broth) and let it sit there for 8 minutes.
- Take the fish out, strain and dry it and let it cool down.
- With your hands flake the poached halibut and add the rest of the ingredients. Serve with tostadas, corn chips or crackers and top with your choice of Solecito salsa.
- Course : Dinner, Lunch, Main
- Recipe Type : BrunchDinnerLunch
- Ingredient : Salsa Roja, Salsa Verde
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