Easy Halibut Ceviche

Name: Easy Halibut Ceviche
Ingredients: 2 pound halibut fillet, skinned and cut into 1-inch cubes; juice of 10 limes; 2 fresh or frozen aji peppers, seeded and veins removed*; 10 -12 cilantro leaves, chopped roughly; kosher salt, to taste; 1 pound white corn, kernels removed from cob; 1 small red onion, sliced very thinly

Stephanie O'Mary Berwald|June 3, 2013 3:50 pm EST

4 (1 ratings)

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Looking for a simple, creative fish recipe for summer? Try this Peruvian-style ceviche which features fresh halibut, aji peppers, and sweet white corn for a delicious, refreshing treat. It's perfect with a side of Peruvian purple potatoes.

Servings

6

Ingredients

2 pound halibut fillet, skinned and cut into 1-inch cubes
juice of 10 limes
2 fresh or frozen aji peppers, seeded and veins removed*
10 -12 cilantro leaves, chopped roughly
kosher salt, to taste
1 pound white corn, kernels removed from cob
1 small red onion, sliced very thinly

Directions

In a large bowl, combine the halibut and lime juice. Place the aji peppers with a little bit of water in the bowl of a food processor or blender and purée. Mix the purée into the fish-and-lime mixture.
Next, mix in the cilantro and season with kosher salt, to taste. Let the mixture marinate for 30 minutes in the refrigerator.
To serve, set out 6 martini glasses or other deep glasses and fill each with a little corn, then the ceviche mixture, and finally top with some red onion rings. Serve cold.