HALIBUT CEVICHE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 3h35m
Yield 4 servings
Number Of Ingredients 20
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-MANGO CEVICHE
This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Provided by Vella
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g
HALIBUT CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
- Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
- For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest, chives, cilantro, mint and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini glasses and top with radish sprouts.
CEVICHE
This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy
Provided by James Martin
Categories Dinner
Time 1h50m
Yield Serves 6 as a starter
Number Of Ingredients 10
Steps:
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE
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
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.
HALIBUT CEVICHE
Make and share this Halibut Ceviche recipe from Food.com.
Provided by ChefScott19
Categories Mexican
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
- To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
- When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
- Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
- Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
- Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
- The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
- Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
- When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.
Nutrition Facts : Calories 171.8, Fat 2, SaturatedFat 0.4, Cholesterol 68.6, Sodium 1177.8, Carbohydrate 11.8, Fiber 0.8, Sugar 6.5, Protein 26.8
SCALLOP-AND-HALIBUT CEVICHE SALAD
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It's simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it's the perfect recipe for when you don't want to turn on the stove.
Provided by Jonathan Reynolds
Categories appetizer, side dish
Time 1h30m
Yield serves 8
Number Of Ingredients 11
Steps:
- Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
- Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
- Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
- Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 824 milligrams, Sugar 7 grams, TransFat 0 grams
More about "halibut ceviche recipes"
HALIBUT CEVICHE RECIPE WITH MANGO AND AVOCADO - FROM …
From fromachefskitchen.com
4.6/5 (22)Total Time 3 hrs 15 minsCategory Appetizers And Snacks, Fish And SeafoodCalories 195 per serving
- Combine lemon juice, lime juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and hot sauce. Pour over halibut and gently stir. Make sure the halibut is covered with the marinade.
- Refrigerate for 3 hours, stirring halfway through to redistribute the marinade. Again, make sure the halibut is covered.
- Gently toss together the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil and honey in a bowl. Drain the halibut and fold it into the other ingredients. Adjust acidity if needed and add salt and black pepper to taste.
HALIBUT CEVICHE VERACRUZ | COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (2)Total Time 20 minsCategory Main Course SeafoodCalories 274 per serving
- Cut the fish fillets into 1/2-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
- Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
- When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.
HALIBUT CEVICHE RECIPE | CEVICHE RECIPES - CLEAN EATING
From cleaneatingmag.com
SIMPLE HALIBUT CEVICHE - KARISTA BENNETT
From karistabennett.com
BEST HALIBUT CEVICHE SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HALIBUT CEVICHE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PERUVIAN-STYLE HALIBUT CEVICHE | CANADIAN LIVING
From canadianliving.com
HALIBUT CEVICHE WITH PINEAPPLE & AVOCADO - COOKS …
From cookswithcocktails.com
HALIBUT CEVICHE - ALLERGY FREE ALASKA
From allergyfreealaska.com
4.5/5 (37)Estimated Reading Time 3 minsServings 12Total Time 3 hrs 25 mins
HALIBUT CEVICHE WITH TOMATO AND CUCUMBER RECIPE | BON APPéTIT
From bonappetit.com
CREAMY BAKED FISH ON POTATO GRATIN | RECIPETIN EATS
From recipetineats.com
TOSTADAS DE CEVICHE - FOOD & WINE
From foodandwine.com
HALIBUT CEVICHE WITH MANGO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HALIBUT CEVICHE | STELLA CULINARY
From stellaculinary.com
PERUVIAN HALIBUT CEVICHE - ALL FRESH SEAFOOD
From allfreshseafood.com
HOW TO MAKE CEVICHE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
MANGO HALIBUT CEVICHE - DOWNSHIFTOLOGY
From downshiftology.com
OCEAN WISE SEAFOOD ON TWITTER: "RT @WILDBCHALIBUT: ONE OF THE …
From twitter.com
HOW TO MAKE CEVICHE - FOOD & WINE
From foodandwine.com
You'll also love