Halibut seviche with red onions, orange and cilantro
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lime juice; (6 to 8 limes) |
| ½ | small | Onion; finely minced |
| 1 | small | Garlic clove; finely minced |
| 2 | larges | 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 |
| ½ | 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.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4603
Converted by MM_Buster v2.0l.