Salt and Pepper Ceviche

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An easy and impressive appetizer recipe that's best served with tortilla chips for scooping.

Prep Time20

Marinating Time45

Total Time1 5

Course: Appetizer

Cuisine: American

Keyword: ceviche, sashimi

Servings: servings

1 pound sashimi quality boneless, skinless halibut (or other large-flake or steak-like, light color fish such as marlin, snapper or albacore tuna)
½ small red onion, thinly sliced
1 teaspoon freshly ground black pepper
¾ cup freshly squeezed lime juice
1 teaspoon salt
1 small ripe avocado, pitted, flesh scooped out from the skin and cut into ½-inch cubes
2 to 3 tablespoons (lightly packed) fresh cilantro leaves

Cut the fish into ½-inch pieces or slightly smaller.
To marinate the fish, place in a glass or plastic bowl and mix in the onion, black pepper and lime juice. Cover and refrigerate, stirring frequently, for 45 minutes.
When ready to serve, add about a teaspoon of salt to the ceviche and mix well (the saltiness of the juice will dissipate as the fish absorbs the flavors.)
Scoop the ceviche onto a smallish, deep platter, then dot with avocado and cilantro leaves. Serve as an appetizer to eat with a fork, or use tortilla chips for scooping.

Look around for some good quality fish for this recipe. You really need a nice looking piece of firm, white fish that is sashimi-grade quality. Don't go cheap on ceviche.
It's ok to make this a few hours (2 to 3) ahead of serving time, but keep well-chilled.