Halibut Ceviche
I substitute the yellow pepper with jalepenos for a spicy kick. Everyone says this is the best ceviche they have every had!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 4 tablespoons olive oil
- 3 tablespoons rice vinegar
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh cilantro chopped
- 2 limes juiced and zested
- 1 small red onion diced
- 1 pound halibut cut into 1/2 inch slices
- 1 yellow pepper diced
- Carbohydrate 51.4243925007944 g
- Cholesterol 145.1495584 mg
- Fat 40.8155962645503 g
- Fiber 8.47319981441257 g
- Protein 99.8709196969884 g
- Saturated Fat 5.63718112621242 g
- Serving Size 1 1 Serving (1180g)
- Sodium 280.841675274367 mg
- Sugar 42.9511926863819 g
- Trans Fat 3.74190906064885 g
- Calories 966 calories
Mix the red onion, yellow pepper, juice of 1 lime and 2 Tablespoons of the rice vinegar with the halibut slices and refrigerate 4-6 hours (or overnight). Drain any liquid. Separately, mix the juice and zest of one lime, 1 tablespoon of rice vinegar, the olive oil, cilantro and chili flakes. Mix dressing with halibut when ready to serve.
