Salt and Pepper Ceviche
Makes 1 quart, serving 6 to 8 as an appetizer
Recipe from Season 6 of Mexico - One Plate at a Time
1 pound 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
1 small red onion, thinly sliced
1 teaspoon fresh coarse-ground black pepper
3/4 cup fresh lime juice
1 small ripe avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
2 to 3 tablespoons (lightly packed) cilantro leaves
1. Marinate the fish. Scoop the fish into a non-reactive bowl and mix in the onion, black pepper and lime juice. Refrigerate, stirring frequently, for 45 minutes.
2. Finish the ceviche. 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.