Halibut Ceviche
submitted by: Bob Johnson, Fishsniffer Reader

An old sushi chef friend turned me onto making ceviche out of halibut.

• Fresh or frozen Pacific Halibut
• Lemon juice
• Lime Juice
• Lots of chopped garlic
• Green onions
• Louisiana hot sauce
• Tobasco Sauce

-Cut the halibut into bite-size pieces
-Prepare the solution to taste
-Add the fish
-Let marinate(cook) for an hour in the frig, don't set outside as is traditionally done in Mexico
-The lemon and lime will cook the fish
-Enjoy

Question:
Robert, I love ceviche, can you leave it to marinate longer than an hour? If so does it taste as good? Thanks for the recipe.

You can marinate for longer but remember that the lemon and lime juice cooks the fish. If you let it sit in the marinade for too long, the flesh starts getting soft and mushy. Marinating for an hour usually does it. But it still tastes fine after a day....the flesh is just softer. Bob

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