Halibut Ceviche Tacos* Recipe

Inspired by Row 34

Time45m

Serves4

apple, cilantro, pickled habanada peppers, harissa

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Ingredients

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1
Prepare Halibut
Cut the fresh halibut fillet into small, bite-sized pieces and place them in a glass or ceramic bowl.
2
Marinate Halibut
Pour the fresh lime juice over the halibut pieces, ensuring all the fish is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, until the fish is opaque and 'cooked' by the acid.
3
Add Other Ingredients
After the halibut has marinated, add the diced apple, chopped cilantro, and chopped pickled habanada peppers to the bowl. Gently mix until combined.

4
Warm Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
5
Assemble Tacos
To assemble the tacos, place a generous spoonful of the ceviche mixture onto each tortilla.
6
Add Harissa
Drizzle harissa over the ceviche in each taco, adjusting the amount to your spice preference.
7
Garnish and Serve
Garnish with extra cilantro and serve with lime wedges on the side.