Chili Garlic Halibut Ceviche

Make a fresh, colourful, easy ceviche in the comfort of your own home with a few simple ingredients, including Cholula® Chili Garlic Hot Sauce.
20 min
PREP TIME
66
CALORIES
15
INGREDIENTS

INGREDIENTS

  • 250 g very fresh sashimi-grade white fish (halibut, seabass, cod) cut into 2 cm cubes
  • ½ cup (125 mL) fresh-squeezed lemon juice
  • ½ cup (125 mL) fresh-squeezed lime juice
  • 1 tsp (5 mL) agave nectar or honey
  • 1 ½ tsp finely chopped fresh garlic
  • 1 medium tomato, finely diced
  • 1 small red onion, finely diced
  • ½ cup finely diced cucumber
  • 1 large jalapeño pepper, stem and seeds removed, finely diced
  • 1 tsp sea salt flakes
  • ½ tsp ground black pepper
  • ½ medium avocado, peeled, pitted and finely diced
  • ¼ cup finely chopped fresh coriander, plus more to serve
  • ¼ cup (60 mL) Cholula® Chili Garlic Hot Sauce
  • Serving Suggestions
  • Tortilla chips or tostadas

KEY PRODUCTS

cholula_chilli_garlic_hot_sauce-au-400x400

Cholula® Chili Garlic Hot Sauce

INSTRUCTIONS

  • 1 Place fish in large non-reactive bowl (glass, plastic, ceramic or even stainless steel). Whisk together lemon and lime juice, agave/honey and garlic in a small bowl until well blended. Pour over fish, stirring gently to coat; fish should be completely covered in marinade.
  • 2 Cover bowl with cling wrap. Refrigerate for 20 minutes, stirring halfway through. Add tomato, onion, cucumber, jalapeño, salt and pepper to bowl with fish; mix gently. Replace cover and refrigerate for another 20 minutes.
  • 3 Drain marinade. Stir in avocado, coriander and Hot Sauce. Transfer to a serving platter. Sprinkle with more coriander and serve with tortilla chips or over tostadas.

    Test Kitchen Tips:
    • Set a timer! Do not over-marinate ceviche—if you do, you may end up with tough, rubbery fish.