Making fresh, colorful halibut ceviche at home? Easier than it looks, thanks to smooth tang and heat of Cholula® Reserva Tequila & Lime Hot Sauce and a few simple ingredients.
20 min
PREP TIME
66
CALORIES
14
INGREDIENTS
Servings: 8
INGREDIENTS
- 1/2 pound fresh sashimi-grade halibut, cut into 1/2-inch cubes
- 1/2 cup fresh-squeezed lemon juice
- 1/2 cup fresh-squeezed lime juice
- 1 teaspoon agave nectar or honey
- 1 1/2 teaspoons finely chopped fresh garlic
- 1/2 cup diced tomato
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1 tablespoon seeded, finely chopped jalapeño pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 medium avocado, peeled, pitted and diced
- 1/4 cup finely chopped fresh cilantro
- 3 tablespoons Cholula® Reserva Tequila & Lime Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Place fish in large non-reactive bowl (glass, plastic, ceramic or even stainless steel). Whisk lemon and lime juice, agave and garlic in small bowl until well blended. Pour over fish, stirring gently to coat; fish should be completely covered in marinade.
- 2 Cover bowl with plastic wrap. Refrigerate 20 minutes, stirring halfway through. Add tomato, red onion, cucumber, jalapeño, salt and pepper to bowl with fish; mix gently. Replace cover and refrigerate 20 minutes longer.
-
3
Drain marinade. Stir in avocado, cilantro and Hot Sauce. Transfer to serving platter. Sprinkle with cilantro and serve with tortilla chips or over tostadas.
Test Kitchen Tips:
• Any semi-firm or firm white fish will work in this dish! Try it with flounder, red snapper, sea bass or grouper.
• Set a timer! Do not over-marinate ceviche—if you do, you may end up with tough, rubbery fish.
