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.

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

Guide to Mexican Cheeses (Quesos)

Guide to Mexican cheeses (quesos) including substitutes and recipe suggestions

Seafood Seasons Availability Chart, U.S

A listing of various seafoods available in the U.S. and when they are in season.

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