Sunday, July 1, 2012
Ceviche is a dish typically made from fresh raw fish marinated in citrus juices such as lemon or lime, and sometimes spiced with onion, salt, cilantro, and chili pepper. I got some beautiful Halibut from my In-Laws and first thing that came in mind was to make a ceviche! It’s fresh, clean, flavorful and fun to eat. Best of all, it requires no “cooking” and best serve chilled. This is such a perfect summer dish to enjoy!
Although it required no heating up the stove to “cook” the fish, the acid from the citrus juice actually “cooks” the fish. You’ll see the flesh of the fish turns from translucent to white color when it’s done. Pretty amazing, huh? It’s the best summer party dish because you can prepare the ceviche the day before you plan to serve it. Don’t you just love dishes that you can make ahead for gatherings and parties? I definitely do.
Instead of using traditional lime and lemons juice to marinate the ceviche, I used Yuzu juice and Meyer Lemon juice. I adore both of these citrus and they were a wonderful combination in this ceviche. Many ceviche calls for raw onion but I didn’t want the strong flavor to overpower the sophisticated and clean flavor of the Halibut. Therefore, I used a shallot instead for the milder oniony flavor and it works well. If you’re into spicy food, feel free to add a finely chopped Jalapeño for a spicy kick. I serve them as a side salad for a family gathering. You can definitely serve this with some Tortilla chips to scoop with and present it as an appetizer.
Yuzu Shrimp and Halibut Ceviche: (Printable Recipe)
1 pound skinless halibut, cut into 1/2-inch dice
1 pound cocktail shrimps
1/4 cup yuzu juice
4 Meyer Lemon, zest and juiced
1/2 an orange, juiced
1 shallot, minced
1 English cucumber, cut into 1/2-inch dice
2 large tomatoes, cut into 1/2-inch dice
1/3 cup chopped cilantro, plus a few leaves for garnish
1/2 teaspoon Kosher salt
1 California Avocado, peeled, pitted and diced
In a large glass or stainless steel bowl, combine the fish, shrimps, Yuzu juice, lemon zest, lemon juice, orange juice and shallots. Gently toss all ingredients together. Cover and refrigerate for about 4 hours, up to overnight. Or until the fish turns white instead of translucent. Drain in a colander.
When ready to serve, fold in the cucumber, tomatoes, cilantro and avocado. Season with salt, taste the ceviche and add more salt if desired.