HALIBUT SEVICHE WITH RED ONIONS, ORANGE AND CILANTRO

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Halibut Seviche with Red Onions, Orange and Cilantro image

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

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