Halibut Ceviche With Jalapeno and Parsley

1. 1

   Thinly slice one-third of jalapeno and place in a small bowl with orange juice and lime juice.

2. 2

   Allow to infuse for 30 minutes.

3. 3

   Meanwhile, dice remainder of jalapeno into 1/4-inch pieces and set aside.

4. 4

   Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.

5. 5

   Strain infused juice, discarding sliced jalapeno.

6. 6

   Season halibut lightly with a pinch of salt, or to taste.

7. 7

   Add 1/4 cup juice to halibut, reserving remainder.

8. 8

   Allow to sit (still resting in bowl of ice) for 5 minutes.

9. 9

   Drain well.

10. 10

    Divide halibut among four chilled serving plates.

11. 11

    Top each serving with an equal portion of reserved juice, diced jalapeno, parsley and a few drops of olive oil.

12. 12

    Season to taste with salt, and sprinkle each plate with grated lime zest.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.