This ceviche-style recipe with hot peppers and fresh halibut was created by Chefs Mary Sue Milliken and Susan Feniger (Border Grill Restaurant and Food Network's Too Hot Tamales) courtesy the Hass Avocado Board. Aji Amarillo is a type of yellow pepper. You can find aji amarillo paste at a Latin grocer or buy online at Perucooking.com.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 1/2 Pound skinless, boneless Pacific halibut, cut in 1/4-inch dice
- 3/4 Cup freshly squeezed lime juice
- 1 1/2 tsp Aji Amarillo paste
- 1/4 Cup extra virgin olive oil
- 1/2 small red onion, finely diced
- 1 Aji Amarillo chile, stem and seeds removed, minced
- 1 red Jalapeño chile, stem and seeds removed, finely diced
- 1 (1/2-inch) piece of fresh ginger, peeled and minced or grated
- 1/2 bunch cilantro, chopped
- 4 firm, ripe avocados, peeled, seeded and cut in 1/2-inch dice
- 1/2 small jicama, peeled and julienned into one-inch strips
- 6 (6-inch) corn tortillas, fried until crisp
- Salt and freshly ground black pepper, to taste
- 1/4 head green cabbage, thinly shredded, for serving
Preparation:
Serves 6.
- In a large bowl, combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid.
- In another large bowl, whisk together the remaining 1/4 cup of lime juice, Aji Amarillo paste and olive oil.
- Stir in onion, chiles, ginger and cilantro; season to taste with salt and pepper.
- Add avocado, jicama, and halibut; stir gently to combine.
- Taste and adjust seasonings as necessary.
- Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas.
Serving Suggestions
Recipe Variation: Serve in a chilled martini glass, garnished with tortilla chips.
CAUTION
Consuming raw or uncooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
