Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
September 18, 2009

Halibut, Snapper and Shrimp Ceviche

By Worker Bee
16 Comments

Summer might be just about over, but last night in my kitchen it certainly didn’t seem like it. This had nothing to do with the weather, which was a bit cool, and everything to do with the refreshing, lively flavors in a bowl of colorful ceviche.

There is no better way to highlight the flavor of seafood, and to remember the feeling of summer, than with this chilled dish. To make ceviche, raw seafood is “cooked” in a lemon-lime marinade and tossed with spicy jalapeno, cooling avocado and the flavorful crunch of red pepper and red onion. Some versions add tomato or other vegetables and some play around with citrus marinades made from grapefruit or oranges, but the result is essentially the same: incredibly fresh seafood with a slightly tart and totally addictive flavor.

The seafood in ceviche is “cooked” by the citric acid in lemon and lime juice, which firms up protein just like heat from a grill or oven does. The texture of the fish is very similar to fish that has been cooked and the flavor is more delicate and rarely fishy. The citric acid doesn’t kill bacteria like cooking with heat does, but if you’re buying seafood from a trusted purveyor with fresh fish, this isn’t a worry. However, if you can’t get past the idea of uncooked fish, don’t write ceviche off completely – you can always boil all of the seafood briefly so it’s pretty much cooked, then just marinate it in the citrus juice for flavor. In fact, this is recommended for shrimp; not because of bacteria but because it helps prevent the texture of the shrimp from getting too chewy and tough.

Use ocean fish, not lake fish, which tend to turn mushy when marinated in citrus. The most sustainable and flavorful seafood choices for ceviche are Ahi tuna from the U.S. Atlantic, salmon (Coho, Sockeye or King), Yellowtail snapper, Pacific halibut, bay scallops, spot prawns or cocktail shrimp. This recipe uses a combination of halibut, snapper and shrimp, but use whatever seafood combination sounds best to you.

Ingredients:


  • 1/3 pound Pacific halibut
  • 1/3 pound Yellowtail snapper
  • 1/3 pound cocktail shrimp
  • 1/2 cup lime juice (about 4-5 limes)
  • 1/2 cup lemon juice (about 4-5 lemons)
  • 1 avocado, finely chopped
  • 1 red pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 jalapeno, finely chopped (remember, the seeds and inner membrane are the spiciest parts. Discard them if you don’t like food too spicy)
  • salt to taste

Directions:

Cut the fish into 1/2-inch squares, removing all skin and bones. Lightly salt the fish. Bring a few cups of lightly salted water to boil. Add peeled and cleaned shrimp for 1 minute. Immediately put shrimp in a bowl of ice and water to chill. Cut the cooled shrimp into 1/2 inch pieces (it will still be fairly raw inside). Combine fish and shrimp with lime and lemon juice. Cover and refrigerate for two hours.

When you cut into a piece of the fish or shrimp, it should be “cooked” through, meaning the shrimp will be light pink and the fish will be white, not grayish or translucent. However, if you prefer more of a raw texture (as some sushi lovers do) you might want to marinate the seafood for less than two hours.

When the seafood had finished marinating, drain and discard the lime and lemon juice. Combine the seafood with the rest of the ingredients. Add salt to taste.


Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

16 Comments on "Halibut, Snapper and Shrimp Ceviche"

avatar

Sort by:   newest | oldest | most voted
Anders
7 years 11 days ago

I think you guys owe me a new computer monitor…these pics just made me try to take a bite out of mine.

Krys
7 years 11 days ago

This comes at the perfect time, as I have been looking for a true ceviche recipe. Perfect! I’m lucky to be here in Seattle where seafood is plentiful and absolutely fresh. Can’t wait to try it!

Bister
Bister
7 years 11 days ago

want!

missavocado
7 years 11 days ago

mmmmmmm…
i looove seafoood. i love shrimp…
looking at this is not helping since today is IF day.. lol

Jenny @ Nourished Kitchen
7 years 10 days ago

That is beautiful! What a fantastic combination of colors and textures. I haven’t had ceviche in ages, but now I really want some.

Deanna
Deanna
7 years 10 days ago

Wow that looks good. It’s too bad seafood isn’t really affordable (or fresh) out here in the middle of Texas. Maybe someday… 🙂

FoodRenegade
7 years 10 days ago

Ah, I love a good ceviche. I always add garlic and tomato to mine, though. It comes out like a seafood salsa. 😉

CT Olson
CT Olson
7 years 10 days ago

Oh my … looks sooooo good. Thanks so much

trackback
7 years 8 days ago

[…] By Michael Murry on September 20, 2009 Tonight I made Ceviche. I did, however, use different fish then the recipe called for. Instead of halibut, snapper, and […]

Beck
6 years 11 months ago

Are a few corn chips allotted? Just not the same without those!

trackback

[…] you will be good to go.  This recipe contains snapper and halibut.  Two very tasty fish.  Click here to read […]

trackback

[…] […]

trackback

[…] inspired by Mark’s Daily Apple Recipes    Music at the Cannery 2011 […]

trackback

[…] Offshore (our local fish mongers) dice it up in the lemon and lime juice and let it do its thing.  This ceviche recipe from Mark’s Daily Apple Blog is a great starter and we like to add some diced garlic and a fresh heirloom tomato.  If we are […]

trackback

[…] Halibut […]

Jorge Valdez
Jorge Valdez
3 years 25 days ago

I am working and living in Mexico and there are many varieties of this. My favorite is a regional Sinaloan dish called Aguachile (chile-water).

The instructions are the same for the seafood part but you will save the lime marinade and add diced cucumbers and red onions slices to a glass casserole dish to the seafood so everything is flat. Now blend of half of the marinade with two or three green chiles. This can be added directly and mixed in or set aside and added at will. Add some crushed sea salt and course ground pepper and ENJOY!

wpDiscuz