Halibut Ceviche


I love ceviche – the lime juice cooks the fish – perfect for summer when it is too hot to cook! This can be served as an appetizer or a main course.

1 lb halibut, cut into 1/2-inch dice
1 1/2 c fresh lime juice
1 medium white onion, 1/2-inch dice
2 medium-large tomatoes, 1/2-inch diced
2 jalapeños, stemmed,finely chopped
1/4 c chopped cilantro
1/4 c orange juice
1 avocado, 1/2 inch dice

Combine halibut, like juice and onion in a glass bowl. Chill for 4 hours. Drain and toss with remaining ingredients and serve with chips.

Serves 8 as an appetizer.


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