Halibut Ceviche

1. 1

   Cut the fish into 1/2 inch pieces, smaller for a quick cook, and place in a bowl.

2. 2

   Squeeze enough fresh lemon and lime juice to completely cover the fish.

3. 3

   Add 2-3 healthy pinches of Kosher salt, stir and refrigerate for at least 3 hours.

4. 4

   In the meantime, toast both sides of the corn tortillas under the broiler until slightly golden.

5. 5

   Remove from oven and allow to cool.

6. 6

   After about 3 hours strain the ceviche and mixt in the diced red onion, avocado and fresh cilantro (more or less of each ingredient may be added according to taste).

7. 7

   Serve with the corn tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.