When fish heats up, the smell is undeniable. It even has the tendency to linger long after the cleaning is done. But if you’re looking or a light-and-healthy meal, there’s nothing better than a fresh fish fillet. More specifically, there’s nothing better than a fresh halibut fillet – especially when it’s turned into ceviche. This classic Chilean-style ceviche is a simple, no-cook recipe you can have ready in under an hour. Finally, you can have your fish and eat it, too.
Ingredients
1 lb. wild halibut fillet, cubed or diced
1 cucumber, cubed or diced
1 small red onion, cubed or diced
3 tomatoes, cubed or diced
1 jalapeño, diced
1 bunch oregano, diced
1/2 bunch cilantro, finely chopped
1 blood orange
2 Tbsp. lemon juice
2 Tbsp. lime juice
2 avocados
Directions
1. Add the first seven ingredients to a large glass bowl, and gently stir to combine.
2. Juice the blood orange. Add orange juice and lemon juice to bowl, and mix thoroughly.
3. Tightly cover bowl with plastic wrap and place in refrigerator for 45 minutes, stirring once to ensure even distribution.
4. To use the avocados as serving boats: Cut avocados in half, remove the seed and scoop out the flesh. Cut avocado flesh into quarters and add to ceviche mixture. Spoon ceviche into avocado shells for a decorative presentation.
5. Garnish with lime wedges and more cilantro, if desired. Serve cold.
Dietary note: If you’re following an auto-immune-health eating plan, you can omit the tomatoes and jalapeno.