Recipe courtesy of David Rosengarten
Halibut Seviche with Red Onions, Orange and Cilantro
- Level: Easy
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 56
- Sodium
- 520
Ingredients
1 cup lime juice (6 to 8 limes)
1/2 small onion, finely minced
1 small garlic clove, finely minced
2 large tomatoes, peeled and diced
1 large jalapeno chile, roasted, peeled, seeded and finely minced
4 tablespoons olive oil
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 teaspoon capers, rinsed
1/2 cup coarsely-chopped cilantro
2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes
Salt and pepper
Boston lettuce leaves (about 1/2 small head)
1 small red onion, thinly sliced
1 orange, peeled and thinly sliced
Directions
- In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice.
- To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving.