Let’s begin by gathering our ingredients for Halibut Ceviche:
1 halibut fillet
6 roma tomatoes
2 small onions or 1 large onion
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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