Cerviche

Name: Cerviche
Ingredients: 1 pound fresh, skinless halibut; 1 1/2 cups fresh lime juice; 1 medium white onion; 2 medium-large tomatoes (about 1 pound; Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos),; 1/3 cup chopped cilantro, plus a few leaves for garnish; 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor); 1 to 2 tablespoons extra-virgin olive oil (optional); Salt; 3 tablespoons fresh orange juice or 1/2 teaspoon sugar; 1 large or 2 small ripe avocados, peeled, pitted and diced; Tostadas, tortilla chips or saltine crackers, for serving

12 ingredients

1 steps

Ingredients

1 pound fresh, skinless halibut
1 1/2 cups fresh lime juice
1 medium white onion
2 medium-large tomatoes (about 1 pound
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos),
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 to 2 tablespoons extra-virgin olive oil (optional)
Salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers, for serving

Directions

1

["Halibut cut into 1/2-inch dice", "Onion chopped into 1/2-inch pieces", "Tomato chopped into 1/2-inch pieces", "Jalapenos or serranos stemmed, seeded and finely chopped", "Chop Cilantro", "", "", "In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly \"cooked\"" fish. Cover and refrigerate for about 4 hours