Summer Halibut Ceviche

Sweet and Tangy Summer Halibut Ceviche

Recipe by First Fish Foodie

Prep Time: 10 Minutes

Cook Time: 1 Hour (inactive)

Ingredients

• Wild Caught BC Halibut

• Mango

• Tomato

• Red Onion

• Avocado

• Lime, Juiced

• Jalapeño

• Cilantro

• Salt and Pepper

Preparation

Pat your thawed Wild-Caught BC Halibut dry and then cut into bite sized pieces, approx. 1inch cubes. Add to a bowl and top with freshly squeezed Lime Juice, make sure to cover the fish entirely with Lime Juice to ensure even cooking/denaturation. Cover with plastic wrap and place in fridge for a minimum of 1 hour, until the Halibut is firm and opaque. Mix after 30 minutes to ensure even cooking. While the Halibut is cooking, diced your Mango, Tomato, Red Onion, and Avocado into even pieces. Next, finely dice a Jalapeño, remove the seeds and chop very finely for a more mild spice level. Lastly, roughly chop Cilantro and add to the bowl with all your fresh produce. Drain the Halibut and add to your bowl seasoning with Salt and Pepper, to taste. Mix well and serve with fresh Tortilla Chips on a summer day and Enjoy!