We adapted this recipe from Carmen's cookbook "Alquimias y Atmosferas Del Sabor." Her original recipe features mackerel, but since it's not readily available in the States, we've substituted halibut.
Servings: 4to 6
Scoop the halibut into a small bowl and pour in the lime juice. Stir to coat, then cover with plastic wrap and refrigerate for 1 hour, stirring several times to ensure the fish cures evenly. Drain the halibut and discard the lime juice.
Transfer the halibut into a large bowl. Gently fold in the tomatillos, olives, onion, jalapeno, avocado, cilantro and olive oil. Season with salt and the ceviche is ready to serve.
Rick, this recipe really knocked it out of the park! You have the lush fish, the citrus and sour of the lime juice, the wonderful acidity, smoothness and crunch in the onion, tomatillo and avocado and then, of course, the pleasant bitterness from the olives. Absolutely one of the best Mexican ceviches I’ve ever had!