Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Halibut Ceviche:
Ingredients:
1 halibut fillet
6 roma tomatoes
2 jalapeños
2 small onions or 1 large onion
cilantro
lime juice
Start by cutting halibut and onions into small pieces. Combine in a non-reactive bowl with about 10 oz. lime juice. Refrigerate for a minimum of 1 hour.
Chop 6 roma tomatoes (removing seeds), 2 jalapeños, and 1 cup cilantro.
Remove halibut mixture from fridge. Drain lime juice. Add tomatoes, jalapeños and cilantro to halibut mixture. Mix together.
Serve with chips. Enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
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Another great one. Can you send the associated WORD doc
Sure thing. I just sent you an email. Enjoy!
Sounds great and will try it. Italians make this by substituting lemon juice, celery, and parsely (Italian parsely of course) for the lime juice, peppers, and cilantro. Sometimes we also add chopped olives and a touch of olive oil.
Sounds great! Good luck, John.