Halibut and Shrimp Cerviche
Ceviche - Which is fished cooked in strong citrus juice. The acid alone cooks it and no heat is needed. There are many recipe variations and this is my version.
Get a large bag of fresh limes from Costco.
Squeeze out the lime juice in a bowl.
Add to the lime juice, some good sized shrimp and chopped up pieces of Halibut (not too large) that has been frozen for a few weeks but not longer. I don’t like parasites but I don’t want that freezer taste from long freezer stays.
Add diced sweet peppers (red, yellow or orange) for the color and the crunch.
Add fresh chopped Cilantro, dried Oregano, some sea salt and powdered sugar.
Cover and let cook in the fridge from 3 to 15 hours or so. Time in the acid depends on how big the chunks of fish are, how packed in the fish chunks are and how often you stir it. When the fish is cooked through by the lime juice it is ready for the next stage.
Pour it all into a large colander in the sink to drain off the lime juice. Now this may be blasphemy for some, but I don’t like the lime flavor extremely strong so I rinse it all with cold fresh water for a while. As this will wash off some of the small dried oregano flakes I then stir back in some oregano with a little more sea salt and powdered sugar and put it in a serving dish.
It is really good with some good restaurant style large corn chips, some homemade guacamole and a Margareta – after all fresh lime juice is the theme.
So if you caught a 60lb Hali, this is another way to get rid of some of it. You can only eat so much fish and chips.
turned out amazing , i used hot dijon this time to kick it up a notch ! BAM!
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