Super light and refreshing. I use this easy ceviche recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Ingredients
- halibut: 1 pound (cut into bite-size pieces)
- lime juice: 0.5 cup
- tomato: 1 piece (diced)
- bunch fresh cilantro: 1 piece (chopped)
- green bell pepper: 0.33333 cup (diced, optional)
- green onion: 0.33333 cup (chopped)
- jalapeño pepper: 1 piece (chopped, to taste)
- garlic: 4 clove (minced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
-
Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
