S02E01 Halibut Ceviche

1 hour inactive, 20 minutes active
makes 2 servings
recipe card haibut ceviche
Ned Ludd | Portland, OR

Recipe Notes:
*sub ingredients if you can’t find them: use whats fresh and local!
*don’t salt fish until ready to serve; otherwise it will “cure”

1/2 lb halibut, cubed
1/4 cup lime juice
1/4 cup grapefruit juice

Ceviche base:
1 lemon
1 lime
1 grapefruit
1 green garlic, sliced thin
1 shallot, finely diced
1 fresno chili, seeds and stems white removed, finely diced
1/3 cup fresh chopped tender herbs (IE; cilantro, tarragon, chive)
2 leek scape, diced
1/4 cup fennel, diced
5-7 green strawberry, sliced
3 stems fir tips (optional)
buttery crackers or tortilla chips
pickled red onion

  1. juice lime and grapefruit over fish, mix and let sit in refrigerator at least one hour, up to one day
  2. Leche de Tigre: in separate bowl, zest and juice all citrus
  3. add garlic, shallot, chili, herbs, leek, fennel, and strawberries
  4. add fish (but not marinating juice) to Leche de Tigre
  5. mix, salt to taste, plate, and top with pickled red onion,
  6. fir tips, and serve with crackers or chips

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