Appetizers & Snacks/

Salt and Pepper Ceviche

Ceviche Salpimentado
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Votes: 1
Rating: 2
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6to 8 as an appetizer
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Ingredients

  • 1pound sashimi-quality boneless, skinless halibut (or other large-flake or steak-y light-color fish like marlin, snapper or albacore tuna), cut into 1/2-inch pieces or slightly smaller
  • 1small red onion, thinly sliced
  • 1teaspoon fresh coarse-ground black pepper
  • 3/4cup fresh lime juice
  • Salt
  • 1smallavocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
  • 2 to 3tablespoons (loosely packed) cilantro leaves

Instructions

Scoop the fish into a non-reactive bowl and mix in the onion, black pepper and lime juice. Refrigerate, stirring frequently, for 45 minutes. Season the ceviche highly with salt (usually about 1 teaspoon)—keeping in mind that the saltiness of the juice will dissipate as the fish absorbs the flavors. Spread the ceviche onto a smallish deep platter, then dot with the avocado and cilantro leaves. You’re ready to serve.

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