Halibut Ceviche
I substitute the yellow pepper with jalapenos for a spicy kick. Everyone says this is the best ceviche they have ever had!
I substitute the yellow pepper with jalapenos for a spicy kick. Everyone says this is the best ceviche they have ever had!
- Carbohydrate 51.4243925007944 g
- Cholesterol 145.1495584 mg
- Fat 40.8155962645503 g
- Fiber 8.47319981441257 g
- Protein 99.8709196969884 g
- Saturated Fat 5.63718112621242 g
- Serving Size 1 1 Serving (1180g)
- Sodium 280.841675274367 mg
- Sugar 42.9511926863819 g
- Trans Fat 3.74190906064885 g
- Calories 966 calories
Step-by-step
- Mix the red onion, yellow pepper, juice of 1 lime and 2 Tablespoons of the rice vinegar with the halibut slices and refrigerate 4-6 hours (or overnight).
- Drain any liquid.
- Separately, mix the juice and zest of one lime, 1 tablespoon of rice vinegar, the olive oil, cilantro and chili flakes.
- Mix dressing with halibut when ready to serve.
Acid-curing fish in citrus juice does not thermally cook proteins; instead, low pH levels denature the peptide chains, changing translucent raw flesh into opaque, firm meat through chemical coagulation. Halibut works exceptionally well for this technique because its dense, lean flakes hold structural integrity during prolonged maceration without turning mealy. Slicing the fish evenly into half-inch pieces ensures that the citric acid penetrates the muscle fibers at a uniform rate during the four to six hours spent in refrigeration.
Fresh citrus juice provides volatile aromatic compounds that bottled juice lacks entirely, directly impacting the olfactory profile of the finished dish. Zesting the limes before squeezing releases essential oils from the peel into the marinade, boosting the fruit intensity without adding extra liquid volume. Dice the red onion finely and rinse it in cold water beforehand to mute harsh sulfur compounds that might otherwise overpower the delicate sweetness of the fish.
Combining rice vinegar with lime juice creates a balanced acid blend where acetic acid softens the sharp edge of citric acid. Draining the initial curing liquid completely before service prevents the vegetables from becoming waterlogged and stops the denaturation process from over-tightening the proteins. Whisking the olive oil separately with the remaining seasonings forms an emulsion that coats the cured halibut evenly rather than sinking to the bottom of the bowl.
Pairing this cold preparation with warm, salted tortilla chips or crisp plantain slices provides crucial textural contrast against the tender, dense fish. Starchy accompaniments absorb excess marinade from the plate while offering a neutral canvas that highlights the bright heat of the chili flakes and sweet crunch of the yellow pepper.
