Basic Ceviche

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Ingredients

• 1 pound halibut, cut into bite-size pieces
• 0.5 cup lime juice
• 1 large tomato, seeded and diced
• 1 bunch fresh cilantro, chopped
• 0.3333333333333333 cup diced green bell pepper
• 0.3333333333333333 cup chopped green onion
• 1 jalapeno pepper, chopped, or to taste
• 4 cloves garlic, minced
• salt and ground black pepper to taste

Steps

1. Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.