Halibut Ceviche- Carthay Circle

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  • 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

  • 1/2 cup chopped yellow onion
  • 1 small clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 jalapeno, thinly sliced with seeds
  • 3 tomatillos, sliced
  • 1 cucumber, peeled and coarsely chopped
  • 1/2 cup chopped cilantro
  • Coarse salt, to taste

Directions – Tomatillo-Jalapeno Sauce
Saute onions and garlic in olive oil in a medium saucepan over low heat.
Add jalapenos and tomatillos, cover with water and simmer until tomatillo is tender, 3 to 4 minutes.
Remove from heat, cool and drain.
Puree mixture with cucumber and cilantro in a blender.
Strain through a fine strainer and season with salt.
Refrigerate until ready to serve.

Directions – Halibut Ceviche
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.

To serve, 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.

Halibut Ceviche- Carthay Circle 3
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