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Seattle, WA.

(206)402-9666

Halibut Ceviche

Ingredients:

  • 2 lb. halibut, freshly caught, cut into 1 inch chunks
  • 4 C tomatoes, 1/2 inch dice
  • 1 C red bell peppers, finely diced
  • 1/2 C jalapenos, finely diced
  • 1 C green bell peppers, finely diced
  • 2 C green onions, finely diced
  • 1 C red onion, finely diced
  • 4 limes, diced
  • 1 C lime juice, bottled
  • 4 avocadoes, mashed
  • 2 C cucumbers, 1/2 inch dice
  • 2 C cilantro
  • salt to taste
  • pinch cayenne
  • tabasco as needed
  • 1 (1) gallon zip lock bag
  • Method:

    Place the halibut chunks, limes, and the juice into the ziplock bag. Place into fridge for 4 hours turning the bag over every hour to mix them up. When halibut is done in a large bowl mix all ingredients and serve.

    Servings: 2 lbs.

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