Ceviche is a great alternative for fish if you want something light, fresh, and don't feel like cooking.  This ceviche recipe is more of a Peruvian take.  When I was in Peru I had one of the best ceviche I have ever had.  It was so simple and clean, they normally use there typical corvina fish or sea bass.  My recipe uses halibut that was caught a two days ago.  Ceviche really couldn't be any easier you simply need a few fresh ingredients in a bowl and wait a few hours and the result is a great fish dish.

1 1/2 lb halibut fish small diced

9 limes juiced

5 garlic cloves minced on a microplane

1/4 cup of chopped cilantro

2 jalapenos small diced

1 large shallot julienned


For the ceviche place the juice of the limes in a bowl.  Add garlic, jalapenos, shallots, cilantro, pinch of salt.  Season all the fish really well with salt and place in the bowl.  Make sure that the fish is completely covered in the lime juice.  Place in the refrigerator for at least 2 to 3 hours.  The ceviche should be ready at this point.  To serve place some sliced avocados and a wedge of lime.  If you like a little extra kick feel free to add a splash of Tabasco and enjoy!

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