HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE

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Halibut Ceviche with Tomato and Pineapple image

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

Provided by Mary Gonzalez

Categories     Bon Appétit     Fish     Halibut     Raw     Lime Juice     Tequila     Avocado     Tomato     Cucumber     Radish     Summer     Lunch     Dinner     Pineapple     Pescatarian     Paleo     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • Chill 10 minutes before serving.

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