We adapted this recipe from Carmen's cookbook "Alquimias y Atmosferas Del Sabor." Her original recipe features mackerel, but since it's not readily available in the States, we've substituted halibut.
INGREDIENTS
- 1 pound halibut, cut into a small dice
- 1/2 cup fresh lime juice
- 1 pound tomatillos, peeled and rinsed, cut into a small dice
- 12 green olives, chopped (manzanilla olives work well)
- 1/2 large white onion, finely diced
- 1 jalapeno, finely diced
- 1 avocado, cut into a small dice
- 1 cup chopped cilantro
- 1/2 cup olive oil
- salt
INSTRUCTIONS
Scoop the halibut into a small bowl and pour in the lime juice. Stir to coat, then cover with plastic wrap and refrigerate for 1 hour, stirring several times to ensure the fish cures evenly. Drain the halibut and discard the lime juice.
Transfer the halibut into a large bowl. Gently fold in the tomatillos, olives, onion, jalapeno, avocado, cilantro and olive oil. Season with salt and the ceviche is ready to serve.
