Halibut Ceviche With Tomato And Pineapple Recipes

HALIBUT CEVICHE SALAD

Halibut Ceviche Salad image

Provided by Giada De Laurentiis

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Vegetable oil cooking spray
Four 6-to-7-inch corn tortillas
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 large limes)
1 teaspoon agave
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 green onions, pale green and white parts only, finely sliced
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1 small jalapeno, finely diced
2 tablespoons chopped fresh flat-leaf parsley

Steps:

For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE

Halibut Ceviche with Tomato and Pineapple image

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Provided by Mary Gonzalez

Categories Bon Appétit Fish Halibut Raw Lime Juice Tequila Avocado Tomato Cucumber Radish Summer Lunch Dinner Pineapple Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 garlic clove, finely grated
3/4 cup fresh lime juice
2 tablespoons tequila blanco
1 teaspoon agave nectar
1/4 small pineapple, cut into 1/2-inch pieces (about 1/2 cup)
1 medium tomato, chopped
1 small onion, finely chopped
4 radishes, trimmed, thinly sliced
1/2 jalapeño, thinly sliced
6 ounces halibut fillet,
1 avocado, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
Kosher salt

Steps:

Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
Chill 10 minutes before serving.

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