Salt and Pepper Ceviche

Name: Salt and Pepper Ceviche
Prep time: 20 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 pound sashimi quality boneless, skinless halibut; ½ small red onion, (thinly sliced); 1 teaspoon freshly ground black pepper; ¾ cup freshly squeezed lime juice; 1 teaspoon salt; 1 small ripe avocado, (pitted, flesh scooped out from the skin and cut into ½-inch cubes); 2 to 3 tablespoons (lightly packed) fresh cilantro leaves

An easy and impressive appetizer recipe that's best served with tortilla chips for scooping.

⏱ 65 menit 🔨 Persiapan 20mnt 📊 Sedang 🍽 6 porsi 👁 49

Bahan-bahan

6 porsi

1 pound sashimi quality boneless, skinless halibut
½ small red onion, (thinly sliced)
1 teaspoon freshly ground black pepper
¾ cup freshly squeezed lime juice
1 teaspoon salt
1 small ripe avocado, (pitted, flesh scooped out from the skin and cut into ½-inch cubes)
2 to 3 tablespoons (lightly packed) fresh cilantro leaves

Langkah-langkah

Cut the fish into ½-inch pieces or slightly smaller.
To marinate the fish, place in a glass or plastic bowl and mix in the onion, black pepper and lime juice. Cover and refrigerate, stirring frequently, for 45 minutes.
When ready to serve, add about a teaspoon of salt to the ceviche and mix well (the saltiness of the juice will dissipate as the fish absorbs the flavors.)
Scoop the ceviche onto a smallish, deep platter, then dot with avocado and cilantro leaves. Serve as an appetizer to eat with a fork, or use tortilla chips for scooping.