Halibut Ceviche Recipe
plum, english cucumber, corn, passion fruit leche de tigre
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Ingredients
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Fish
Vegetables & Fruit
Leche de Tigre
Method
Preparation of Halibut
Dice the Halibut
Cut the halibut fillets into small, bite-sized cubes (about ½ inch). Place them in a mixing bowl.
Season the Halibut
Sprinkle salt and black pepper over the diced halibut to taste. Gently toss to coat the fish evenly.
Preparation of Vegetables & Fruit
Prepare the Plum
Remove the pits from the plums and dice them into small pieces. Add them to the bowl with the halibut.
Prepare the Corn
If using fresh corn, cut the kernels off the cob. If using frozen, thaw it first. Add the corn to the mixture.
Preparation of Leche de Tigre
Extract Passion Fruit Pulp
Cut the passion fruits in half and scoop out the pulp into a blender.
Blend the Leche de Tigre
Add lime juice, fish stock, diced red onion, and cilantro to the blender with the passion fruit. Blend until smooth.
Strain the Mixture
Strain the blended mixture through a fine mesh sieve to remove solids. Collect the liquid in a separate bowl.
Combine with Halibut
Pour the leche de tigre over the halibut and vegetable mixture. Stir gently to combine.
Chilling and Serving
Chill the Ceviche
Cover the ceviche and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to marinate.
Serve
Serve the ceviche chilled in small bowls or on a platter. Garnish with extra cilantro if desired.
