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Recipe of the week: Halibut Ceviche

November 29, 20134 CommentsRecipesBy Captain Tom Ohaus

Halibut Ceviche

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!

Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Halibut Ceviche.

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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About the author

Captain Tom Ohaus

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4 Comments
  1. Reply
    December 14, 2013 at 6:07 pm
    Bill Jeude

    Another great one. Can you send the associated WORD doc

    • Reply
      December 16, 2013 at 8:56 am
      Andrew

      Sure thing. I just sent you an email. Enjoy!

  2. Reply
    December 15, 2013 at 8:36 am
    John Conti

    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.

    • Reply
      December 16, 2013 at 8:56 am
      Andrew

      Sounds great! Good luck, John.

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