Everyone loves this unique appetizer recipe: Salt and Pepper Ceviche
I brought this to my Gourmet Club’s monthly dinner party with a Yucatan theme. It was the perfect addition to a party!
I didn’t want to take any chances, so I went all-out and bought a nice, fresh, very expensive piece of halibut from a quality seafood market. You have a few options of fish choices (in the recipe below), so you’re not stuck with halibut if it isn’t your thing (or if it’s too outrageously expensive!!)
Admittedly, I was a little nervous in making this one. I’m not all that big on raw fish, and I had never tried ceviche before. It’s basically a nice, firm fish cut into small chunks that marinates in lime juice. I was reassured by friends that the lime juice actually chemically *cooks* the fish, and therefore it’s not anything like raw.
The friends were right… it’s nothing like eating raw fish. The halibut soaks up the lime juice and rids it of that fishy flavor. The texture becomes that of a cooked piece of fish albeit a little more firm. Add a sprinkle of red onion, chopped avocado, cilantro, salt & pepper, and then eat it up with a fork or tortilla chip scoopers.
This uber-expensive ceviche was a big hit at the dinner party. Everyone gobbled it up and sang its praises. Thankfully, I can definitely say that it was worth the expense to see my friends eating it with pleasure!
Salt and Pepper Ceviche
Prep Time:20 minutes + time for marinating
- 1 pound sashimi- quality boneless, skinless halibut (or other large-flake or steak-y light color fish like marlin, snapper or albacore tuna)
- 1/2 small red onion, thinly sliced
- 1 teaspoon freshly ground black pepper
- 3/4 cup freshly squeezed lime juice
- 1 small ripe avocado, pitted, flesh scooped out from the skin and cut into 1/2-inch cubes
- 2 to 3 tablespoons (lightly packed) cilantro leaves
- Cut fish into 1/2-inch pieces or slightly smaller.
- Marinate the fish: Scoop fish into glass or plastic bowl and mix in onion, black pepper and lime juice. Cover and refrigerate, stirring frequently, for 45 minutes.
- When ready to serve, add about a teaspoon of salt to the ceviche and mix well (the saltiness of the juice will dissipate as the fish absorbs the flavors.
- Scoop ceviche onto a smallish deep platter, then dot with avocado and cilantro leaves. Serve as an appetizer to eat with a fork, or use tortilla chips for scooping.
- It's ok to make this a few hours (2-3) ahead of serving time, but keep well-chilled.