Recipes

Halibut Ceviche

This recipe is by Chef Christopher House, executive chef for the Las Vegas Diego Restaurant.  Chef House attended CCA in San Francisco, California. We had a opportunity to participate in a lecture and tasting presented by the chef at the May 2005 Gourmet Product show.  The chef emphasizes simple, fresh ingredients in his Mexican cuisine.

Halibut Ceviche 0 0
User Rating:
Not Yet Rated!
     
view all comments (0)

Ingredients

1 lb fresh halibut cut into 1/4" cubes
6 fresh Key limes (ok to substitute Persian limes)
white onions, diced
1 tablespoon sun dried tomatoes, chopped fine
1 tablespoon cilantro, chopped fine
1 teaspoon olive oil
sugar to taste

Instructions

Place halibut, lime juice, onions in pan making sure the halibut is completely submerged in lime juice. Marinate and refrigerate for three hours.

Place diced halibut in bowl and combine with oil, sugar, tomatoes and cilantro.
Posted: 3/21/2009 7:25:10 PM
Contribute

» Log-in to contribute

You must be registered to comment or contribute to our website. Please login or click here to register.


Login

  •  

  •  

Featured Products From GourmetSleuth

    

More Recipes

Camarones Borrachos (Drunken Shrimp)
Camarones Borrachos (Drunken Shrimp)
This used to be one of my favorites at Little City restaurant in San Francisco.  The restaurant is gone but this recipe lives on!  This version is from Casa Cocina, Las Vegas, Nevada.
Pescado con Salsa Fria de Nuez (Fish with Cold Walnut Sauce)
Pescado con Salsa Fria de Nuez (Fish with Cold Walnut Sauce)
Fish topped with a spicy mixture features rocoto chiles, walnuts, onions and cheese.
Sea Scallop And Poblano Chiles Skewers With Huitlacoche Sauce
Sea Scallop And Poblano Chiles Skewers With Huitlacoche Sauce
Rosa Mexicano Restaurant is legendary in New York. This recipe is from the Rosa Mexican cookbook by chef/owner Josefina Howard.
Tortilla Crusted Mahi Mahi
Tortilla Crusted Mahi Mahi
Mahi Mahi dipped in Jalapeno Vinaigrette and tortilla crumbs, seared, topped with jicama slaw and pico de gallo.
 
UCSF Researchers say products with added sugar should be controlled just like alcohol or tobacco. They are  advocating that the government take control of the situation because the citizens are unable to do so. The solutions they suggest include doubling the price of sodas via a sugar tax, put age restrictions on purchase of products containing added sugar and legislate which stores are allowed to sell products with added sugar.

Do you favor making sugar a government controlled substance like alcohol and tobacco?

Results

"Total voters : 226"

Shop For Mexican Lead Free Pottery
Related Articles

Related dic·tion·ar·y Terms

Ceviche
A Latin American specialty made by combining raw fish with citrus juice. The acid in the juice "cooks" the fish giving it an opaque appearance and firms the fish as well.  Other additions to the "stew