I have been cooking up a storm lately, however, it seems that I continue to have a sort of writers block. So I’m going to let this delicious recipe talk for itself. I hope you enjoy it as much as I did!
Halibut and Scallop Ceviche
- Wild-caught Pacific Halibut
- A couple of scallops for added flavor
- 1 cup Lime or other citrus Juice (I actually mixed lime and grapefruit)
- 1 medium Tomato, chopped
- 1/2 Red Onion, chopped
- 1-2 Jalapenos, diced (add more if you really like it spicy)
- 2 tbsp. Olive Oil
- Salt, Pepper, and Mexican dried Oregano, to taste
- 1/2 Avocado, peeled, pitted, and chopped, to top
- Cilantro, to top
Put the fish into a nonmetallic bowl and cover with the citrus juice. Mix thoroughly, cover with plastic wrap, and refrigerate for at least 4 hours. Drain off excess juice and an hour before serving, stir in the tomatoes, onion, and jalapenos. Add enough olive oil to coat. Add the salt, pepper, and oregano, and return to the refrigerator until just before serving. Taste for seasoning and mix in the avocado. Sprinkle with cilantro.
- My dad’s friends son was staying with us for the summer and actually went to Alaska and fished. The halibut that I used was one of the fish he caught. Non-commercial catching of fish is much healthier for the environment because there is no damage done to the ecosystem such as with nets and dredging.
- Pacific, wild-caught halibut is a sustainable fish according to Seafood Watch. Other types of halibut, are not sustainable so be careful what you’re buying.
- I used left-over scallops in this and ceviche really is a great way to use any excess fish you may have on hand.
- Buying seasonal and local vegetables helps allow for a greater flavor in this dish and it is more sustainable to not have to get ingredients transported large distances.
- Ceviche needs absolutely no cooking. Your gas bill and the environment will thank you.
And if you happen to be worried about fish parasites or other nasty no-cooking diseases, I recommend that you freeze your seafood for at least two days and then thaw it in the refrigerator overnight. The freezing will get rid of anything on the fish.