Halibut Ceviche Kit
Local Ocean’s Special
TIME: 30 minutes
MAKES: 2 starters
IN THE KIT
Pico de Gallo
FROM YOUR PANTRY
Salt + pepper for seasoning
Corn chips, tostadas, or saltine crackers
1. Cut the lime in half.
2. Toss the diced halibut into a bowl and squeeze the lime halves over the fish. Cover and refrigerate for 20 minutes to cure the fish, stirring halfway.
3. Add pico de gallo and gently mix. Season with salt and pepper to taste.
4. Cube the avocado – cut in half lengthwise, around the pit. Remove the pit carefully, then cut the flesh into a ¼” cross hatch pattern. Use a spoon to scoop the avocado from the skin, adding into the bowl with the halibut.
5. Divide evenly among bowls and serve with corn chips, tostadas, or saltine crackers.
Updated June 11th, 2021