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Epicurious
Bon Appétit

Halibut Ceviche with Tomato and Pineapple

By Mary Gonzalez and Maddie Gordon

4.2

(7)

Image may contain Dish Food Meal Plant Furniture Table and Dining Table
Photo by Jeff Luker

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Recipe information

  • Yield

    6 servings

Ingredients

1 garlic clove, finely grated
3/4 cup fresh lime juice
2 tablespoons tequila blanco
1 teaspoon agave nectar
1/4 small pineapple, cut into 1/2-inch pieces (about 1/2 cup)
1 medium tomato, chopped
1 small onion, finely chopped
4 radishes, trimmed, thinly sliced
1/2 jalapeño, thinly sliced
6 ounces halibut fillet,
1 avocado, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
Kosher salt

Preparation

  1. Step 1

    Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.

    Step 2

    Chill 10 minutes before serving.

TagsCevicheSouth AmericanLatin AmericanHalibutFishSeafoodLimeCitrusFruitTomatoVegetablePineappleStarterDinnerDairy FreeGluten FreeRawNut FreeEasyNo-CookBon Appétit

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