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Halibut Ceviche with Watermelon

Halibut Ceviche with Watermelon by The Culinary ChaseCeviche (seh-BEE-chay), popular in Central and South America, is a seafood dish and consists of raw fish marinated in citrus juice and seasoned with chilies and chopped coriander.  The citric acid in the juice cooks the fish making the flesh opaque and firm just as if it had been cooked over heat.

  The first time I ever encountered ceviche was back in the early ’80s when my friend Michelle served it one night for dinner.  I was intrigued as to what ceviche was but more importantly would I like it?  I can’t recall if she used scallops or shrimp but what I do recall is that I liked it!  Typically, ceviche is made with sea bass or flounder but just about any fish or shellfish will work.  Halibut ceviche with watermelon work surprisingly well together.  It’s a light and fresh dish so get ready for your taste buds to be dazzled!

250g skinless halibut fillet
juice of 4 limes (or enough juice to cover fish)
small handful coriander, chopped
1 cup watermelon, diced (more if desired)
half a small red onion, thinly sliced
1/2 cup English cucumber, peeled and chopped
4 cherry tomatoes, chopped
green chili pepper, seeded and finely chopped
sea salt

1. Cut fish into 1/4-inch slices or cubes and toss into a non-reactive bowl. Add lime juice, onion and a pinch of sea salt and toss to combine.  Let set 10 minutes or until you see the fish go from translucent to opaque.
2. Add remaining ingredients and gently toss.  Serve on plates or on endive leaves.

The Culinary Chase’s Note:  Make sure the fish you use is very fresh as the acid from the juice does not kill bacteria and parasites as well as heat does.  For a Thai-style taste, add a tablespoon of fish sauce. Enjoy!

The post Halibut Ceviche with Watermelon appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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