Salt and Pepper Ceviche

Servings: 6  to 8 as an appetizer
Recipe from Season 6, Mexico—One Plate at a Time

INGREDIENTS

  • 1 pound sashimi-quality boneless, skinless halibut (or other large-flake or steak-y light-color fish like marlin, snapper or albacore tuna), cut into 1/2-inch pieces or slightly smaller
  • 1 small red onion, thinly sliced
  • 1 teaspoon fresh coarse-ground black pepper
  • 3/4 cup fresh lime juice
  • Salt
  • 1 small avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
  • 2 to 3 tablespoons (loosely packed) cilantro leaves

INSTRUCTIONS

Scoop the fish into a non-reactive bowl and mix in the onion, black pepper and lime juice. Refrigerate, stirring frequently, for 45 minutes. Season the ceviche highly with salt (usually about 1 teaspoon)—keeping in mind that the saltiness of the juice will dissipate as the fish absorbs the flavors. Spread the ceviche onto a smallish deep platter, then dot with the avocado and cilantro leaves. You’re ready to serve.