Conversion Chart: Here >>
Halibut Ceviche Ingredients:
1/2 pound sushi-grade halibut, diced into 1/4-inch cubes
1/4 pound yellowtail, diced into 1/4-inch cubes
1/4 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
Coarse salt, to taste
1 Roma tomato, seeded and finely chopped
1/2 cup finely chopped cucumber, peeled and seeded
1/4 cup chopped cilantro, divided
2 tablespoons extra virgin olive oil, divided
Juice of 2 limes, divided
1 Haas avocado, finely chopped
2 tablespoons yellow onion, finely chopped
1 thinly sliced red jalapeno, for garnish
Tomatillo-Jalapeno Sauce: Here >>
Halibut Ceviche Procedure:
Mix together halibut, yellowtail, orange juice, lime juice and lemon juice in a glass bowl, stirring to coat fish.
Add a generous pinch of salt, cover and refrigerate 4 to 6 hours. After fish marinates 4 to 6 hours, and just before serving, drain and stir together ceviche with tomato, cucumber, half of chopped cilantro, 1 tablespoon olive oil, juice of 1 lime, and salt in a mixing bowl. In another bowl, mix avocado, onion, remaining chopped cilantro, remaining lime juice, remaining olive oil and salt.
Plating:
Spoon 3 to 4 tablespoons of tomatillo-jalapeno sauce onto each plate. Top each with equal amounts of avocado salad, then ceviche. Garnish with jalapeno slices.
Restaurant: Carthay Circle, Disney's California Adventure, 1313 S Disneyland Dr, Anaheim, CA
Recipe Type: Unknown
Original Photograph By: magicalrecipes.net
Photograph Retouched By: Recipe Spy