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Halibut Cheek Ceviche

March 29, 2018

[[ recipeID=recipe-9l4ok7rx0, title=HALIBUT CHEEK CEVICHE ]]

Wild for Salmon Halibut Cheek Ceviche

Wild for Salmon Halibut Cheek

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HALIBUT CHEEK CEVICHE

This Halibut Cheek Ceviche was a hit at our Spring Tasting Event so we wanted to share it with you. Ceviche is a Latin American dish made with raw fish, “cooked” in citrus juices. It takes a little curing time but is not a lot of work. It’s also a hit as an appetizer! We source our halibut from fellow Alaska fisherman, Chris McDowell, who fishes out of Juneau aboard the F/V Marson.

Servings:

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Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

1lb Wild for Salmon halibut cheeks, diced into small, bite-sized pieces
Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
1 small red onion, diced
1 tsp sea salt, plus some to taste, and pepper
5-6 fresh Roma tomatoes, seeded and diced
1-2 pickled jalapeño, finely diced
1 avocado, diced
1/4 cup fresh chopped cilantro (add additional cilantro if desired)

Instructions

Place the diced halibut, lime juice and all but 1/4 of the diced onion in a glass (or other non-reactive bowl). Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated until the small halibut pieces have been “cooked” through, cured in the citrus juice. The pieces will turn more opaque than transparent. This takes 30- 45 minutes depending on thickness of your halibut cuts.
Once the halibut is done, drain all the liquid and then place the halibut onion mixture back in the glass bowl. Add remaining diced onion, jalapeño and tomatoes. Gently fold in the avocado and cilantro. Toss gently and season with salt and pepper to taste. Add a dash of hot sauce if desired. Serve with blue or yellow corn chips.