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.

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