Ceviche is a delicous warm weather, no-cook dish. I love the heat of chili peppers combined with the sweet mango and sour lime. I prepared this today as a quick snack to enjoy in the backyard before our family had to say farewell to our exchange student from Saudi Arabia who has been with us for the past year. He had never eaten ceviche before, so it was time to get that checked off his list! - BlueKaleRoad —BlueKaleRoad
Test Kitchen Notes
BlueKaleRoad's ceviche is so refreshing and delicious -- the combination of flavors and textures is brilliant. There is the cool mango, the heat of the serrano pepper, the creamy avocado, the tender mild fish. I loved this dish. This is the perfect summer meal -- it's simple to prepare and so impressive because of the beautiful vivid colors. It would make an elegant addition to any summer gathering. —sdebrango
fresh halibut, cut in 1/2 inch dice (I used halibut cheeks)
lime juice (about 4 limes)
cherry tomatoes, sliced in half
orange bell pepper, finely diced
Italian parsley, finely chopped
serrano chili pepper, finely diced
Tortilla chips for serving
In This Recipe
Combine the halibut and lime juice in a medium sized bowl and stir gently. Chill for half an hour to allow the lime juice to "cook" the fish.
Add the rest of the ingredients (except the tortilla chips) and stir gently. Taste for salt. Spoon into a serving bowl and serve with tortilla chips and an icy beer. Cheers!
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!