halibut and chilean seabass ceviche
I had a wonderful Mother’s Day, celebrating with brunch in my parents’ lovely garden. My Dad and I put together a fresh fish ceviche. We bought the fish from Lunardi’s, a wonderful Bay Area supermarket with super-fresh produce.
Here’s our recipe:
Fillet of fresh Halibut
2 pieces/cuts of fresh Chilean Seabass
1/4 red onion, diced finely
1/4 cup fresh cilantro, chopped finely
1/2 cup – 1 cup white vinegar (to taste)
2 small jalapeno peppers, seeds removed and diced
2 small limes
kosher salt & pepper
Chop onion, cilantro, peppers and place in medium bowl. Add vinegar and squeeze lime juice; let infuse for 15 minutes. Cut fish into small pieces; add to vinegar mixture. Toss and spread evenly. Salt and pepper to taste.
Enjoy with a nice cold beer or glass of wine!
