Halibut Ceviche with Cascabel Peppers and Heirloom Tomatoes

Author: Scott Stokes
Prep Time: 30 minutes
Cook Time: 0 minutes
Yield: 4 servings

Introduction:

Experience the refreshing and vibrant flavors of Halibut Ceviche with the subtle heat of Cascabel Peppers and the sweetness of Heirloom Tomatoes. This ceviche showcases the delicate taste of halibut marinated in a tangy citrus blend and paired with the earthy essence of cascabel peppers and the colorful beauty of heirloom tomatoes. Topped with edible flowers, this exquisite dish is not only a feast for the taste buds but also a visual delight.

Ingredients:

• 1 pound fresh halibut, diced into bite-sized pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup orange juice
• 2 cascabel peppers, seeds removed, finely chopped
• 1/2 cup heirloom tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• Edible flowers for garnish

Instructions:

1. In a large mixing bowl, combine the diced halibut, lime juice, lemon juice, and orange juice. Make sure the halibut is fully submerged in the citrus juice. Cover the bowl and refrigerate for about 20-25 minutes to allow the halibut to “cook” in the acid.
2. While the halibut is marinating, finely chop the cascabel peppers, heirloom tomatoes, red onion, and cilantro. Set aside.
3. After the marinating time, remove the halibut from the citrus juice and discard the juice. The halibut should appear opaque and “cooked” from the acid.
4. In a separate bowl, combine the halibut, chopped cascabel peppers, diced heirloom tomatoes, red onion, and cilantro. Drizzle with extra-virgin olive oil and gently toss the ingredients to combine.
5. Season the ceviche with salt and pepper to taste.
6. Divide the Halibut Ceviche into individual serving bowls or plates.
7. Garnish each serving with colorful edible flowers for an elegant touch.
8. Serve immediately and enjoy the delightful flavors and textures of this Halibut Ceviche with Cascabel Peppers and Heirloom Tomatoes.

Note: The ceviche is best enjoyed fresh and immediately after preparation to retain its optimal texture and flavors.