big brown horse
Hoof In Mouth
Halibut and Shrimp Ceviche Recipe
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
1/2 lb fresh halibut cubed
1 pound medium-small shrimp, peeled and deveined
3-4 med tomatoes cored and diced
2 Tbsp salt
1 3/4 cup lime juice (juice from 6-8 limes)
1 3/4 cup lemon juice (juice from 6-8 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup plus 1 T chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1-3 avocados, peeled, seed removed, cut into 1/2-inch chunks
To cook halibut:
Submerge the halibut cubes in 1 cup lemon juice and 1 cup lime juice, add 1 clove minced garlic, 1 T chopped cilantro and salt. Cover and refrigerate for 4 hours. Rinse off before adding to the rest of the ingredients.
Meanwhile...
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. I used cooked frozen shrimp, and it was just as good.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the rest of the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the tomatoes, cilantro, cucumber, drained and rinsed "cooked" halibut and avocado.
Serve with thick cut deep fried tortilla chips. Oh mama!!
Serves 4-6
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
1/2 lb fresh halibut cubed
1 pound medium-small shrimp, peeled and deveined
3-4 med tomatoes cored and diced
2 Tbsp salt
1 3/4 cup lime juice (juice from 6-8 limes)
1 3/4 cup lemon juice (juice from 6-8 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup plus 1 T chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1-3 avocados, peeled, seed removed, cut into 1/2-inch chunks
To cook halibut:
Submerge the halibut cubes in 1 cup lemon juice and 1 cup lime juice, add 1 clove minced garlic, 1 T chopped cilantro and salt. Cover and refrigerate for 4 hours. Rinse off before adding to the rest of the ingredients.
Meanwhile...
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. I used cooked frozen shrimp, and it was just as good.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the rest of the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the tomatoes, cilantro, cucumber, drained and rinsed "cooked" halibut and avocado.
Serve with thick cut deep fried tortilla chips. Oh mama!!
Serves 4-6
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