Chef David Rodriguez's Halibut Ceviche
The perfect no cook meal for hot summer days!
- 16 ounces halibut
- 2 tablespoons red onion, minced
- 1 small avocado
- 3 teaspoons cilantro, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lime pulp
- Juice of one lime
- Salt and pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon dehydrated lime crystals
Thaw halibut and cut into bite-size pieces and add to a non-reactive bowl like pyrex or plastic. Then set in the fridge to keep chilled.
Prepare Accompaniments and Acid Mix
In a bowl add the juice of 1 lime and 1 tablespoon of lime pulp.
Add 2 tablespoons of minced red onion, and one minced clove of garlic.
Add one small diced avocado.
Add 3 tablespoons finely chopped cilantro.
Add salt and pepper to taste.
Garnish with a dash of chili powder and dehydrated lime crystals.
Let sit for 30 minutes.
Serve over warm corn tortillas.
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Know Your Cook
Chef David Rodriguez is a local food entrepreneur based in Madison, WI. Projects include food trucks, restaurants and cafes. David has also hosted two food focused shows; Car to Table and Food for Thought highlighted David’s love for entertaining, and his drive to understand and educate others about our food chain. David’s newest project, Taco Local, is a taco and Latin food restaurant set to open late Summer 2020. The restaurant will focus on seafood from (you guessed it!) Sitka Salmon Shares, and will feature a ‘Catch of the Day’ style menu. Follow David’s culinary adventures on instagram at @tco_lcl and @meltedmadison, or on facebook at @localtacos608 and @meltedmadison.