Halibut Ceviche Veracruz Recipe

There’s something magical about tossing together fresh ingredients to create a vibrant, zesty dish that makes your taste buds dance, and this Halibut Ceviche Veracruz does exactly that with its perfect balance of citrusy punch and savory goodness. Grab your corn tortillas or chips and let’s dive in!

I adore creating radiant plates that encapsulate the essence of freshness, and my Halibut Ceviche Veracruz is the epitome. Using a medley of citrus juices, the delicate halibut cubes merely “cook” in the fervent atmosphere of my kitchen, while the addition of tomatoes, red onion, and cilantro bestows a prodigious sense of flavor.

Nestled in corn tortillas, it is a refreshing statement that is very nearly a declaration of health, thanks to the omega-3s that are a copyright feature of this dish, and the vitamin-rich vegetables that accompany them.

Halibut Ceviche Veracruz Recipe Ingredients

• Halibut: Lean protein source, rich in omega-3 fatty acids, supports heart health.
• Lime Juice: Adds a zesty, tangy flavor; rich in vitamin C.
• Red Onion: Provides a crunchy texture; contains antioxidants and fiber.
• Roma Tomatoes: Low in calories; source of vitamin C and lycopene.
• Green Olives: Add savory depth; contain healthy fats and vitamin E.
• Jalapeño Pepper: Brings heat; boosts metabolism and rich in vitamins.
• Cilantro: Herbs add freshness; packed with antioxidants and vitamins.
• Avocado: Creamy texture; rich in healthy monounsaturated fats and potassium.

Halibut Ceviche Veracruz Recipe Ingredient Quantities

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• 1 pound fresh halibut fillet, skin removed and cut into small cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/3 cup orange juice
• 1 medium red onion, finely diced
• 1/2 cup Roma tomatoes, seeded and finely chopped
• 1/4 cup pitted green olives, sliced
• 1/4 cup capers, drained
• 1/2 jalapeño pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 ripe avocado, diced
• Corn tortillas or tortilla chips, for serving

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How to Make this Halibut Ceviche Veracruz Recipe

1. Halibut Ceviche Veracruz Recipe Instructions

2. Prepare the Fish:
In a bowl made of glass or some other non-reactive material, mix together the halibut cut into cubes and the freshly squeezed juices of lime, lemon, and orange. Ensure that the fish is entirely submerged in this mixture. The juiced bowl now resembles a ceviche prep station. Seal the bowl and place it in the refrigerator. After approximately 1 hour, inspect the fish. It should appear opaque, having undergone an acid “cook”.

3. Prep Vegetables:
As you let the fish soak in the marinade, ready the vegetables. Dice the red onion and jalapeño as finely as you can. Seed and chop the Roma tomatoes. Slice the pitted green olives. Chop the fresh cilantro.

4. Mix Vegetables:
Once the fish has been marinated, drain some of the excess citrus juice. Leave enough to keep the fish moist. Add diced red onion, chopped tomatoes, sliced olives, capers, and chopped jalapeño to the bowl with the fish.

5. Season:
Add the olive oil and chopped cilantro. Season with salt and freshly ground black pepper to taste.

6. Fold in Avocado:
Carefully incorporate the diced avocado, taking care not to mash it and keeping the pieces whole.

7. Chill:
Chill the ceviche for 15 to 30 more minutes, then serve. Letting it sit this long in the refrigerate lets the flavors blend better than if you serve it right after mixing.

8. Flavors Check:
Taste and adjust the seasoning before serving. Add more salt, pepper, or cilantro as desired.

9. Spoon: With a slotted spoon, serve the ceviche over corn tortillas or with tortilla chips for a crunchy contrast.

10. Garnish:
You can optionally add a garnish of cilantro leaves or a slice of lime to enhance visual appeal.
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1. Enjoy: Serve at once as a fresh, colorful starter or a light main course.

Halibut Ceviche Veracruz Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Glass or non-reactive mixing bowl
4. Juicer or citrus squeezer
5. Measuring cups and spoons
6. Slotted spoon
7. Refrigerator
8. Serving plate or platter

FAQ

• Q: Can I use another type of fish instead of halibut?A: Of course! You can use other firm white fish in place of halibut, like snapper, sea bass, or mahi-mahi.
• Q: How long should the fish be marinated in the citrus juices?A: For at least 30 minutes, marinate the fish, or for as long as it takes to turn opaque (which means it’s cooked through the acidity of the juices).
• Q: Is it necessary to use all three citrus juices?A: You can use only lime and lemon juice if you prefer, while still adjusting the amounts to ensure enough liquid to cover the fish. All three juices give a balanced flavor, but the recipe works well with just the two.
• Q: Can I prepare this dish in advance?A: It is okay to make a few hours ahead of time. But, it is best served fresh. Don’t let it sit too long in the warmer; otherwise, the fish becomes too firm to enjoy.
• Q: What can I use if I don’t have jalapeño pepper?A: If you want to use another mild chili pepper, you can use serrano instead, or you can leave it out if you want less heat.
• Q: How should leftovers be stored?A: Any leftovers should be stored in an airtight container in the refrigerator for up to 1 day. Just keep in mind, the fish might be a little different in texture when you eat it the next time.

Halibut Ceviche Veracruz Recipe Substitutions and Variations

1 pound fresh mahi-mahi fillet, skin off, cut in tiny cubes.
Lime juice, 1/3 cup
1/4 cup red onion, cut into fine dice.
1/2 cup quartered cherry tomatoes
Serrano pepper, finely chopped (1/2 small)

Pro Tips

1. Freshness Matters: Use the freshest halibut you can find, as the quality of the fish greatly impacts the flavor and texture of the ceviche. If possible, purchase the fish the same day you plan to prepare the recipe.