Enjoy Refreshing Ceviche this Summer

Cinco de Mayo is a Mexican holiday that’s very popular here in San Diego since we’re so close to the Mexican border. In fact, Mexican food in general is really popular here all year round. Cinco de Mayo is a good reason to eat some Mexican food. Some of the most popular Mexican dishes include burritos stuffed with beef and refried beans, enchiladas smothered in melted cheese and nachos topped with ground beef, avocado and sour cream. But not all Mexican food is heavy or covered in cheese. Below is a recipe for a ceviche that’s light and fresh but packs a punch of flavor! Halibut makes it hearty. Fresh vegetables add crunch. And the cilantro, lime and jalapeño pepper give it a real zing.

Serving Size: 1 cup Number of servings: 4 Calories per serving: 86 Ingredients Calories 1 six ounce piece of Halibut 160 6 ounces of shrimp 100 1 cup celery, diced 16 1 cup orange bell pepper, diced 40 2 Tbsp jalapeño pepper, finely diced 5 ¼ cup cilantro, finely chopped 1 ¼ cup + 2 Tbsp fresh lime juice 21 salt 0

Dice the halibut into approximately ½ inch cubes. Place the halibut cubes in a small bowl. Add the lime juice to the halibut. Cover the halibut. Place the halibut in the refrigerator to marinate for 2-4 hours, stirring often.

Clean and devein the shrimp. Cook in the shrimp in the microwave on high for 1-2 minutes until shrimp turns pink. Cut the shrimp into ½ inch dices.

In a large bowl, add the marinated halibut, shrimp, diced celery and bell peppers, cilantro, jalapeno, and salt. Stir together and let the mixture rest in the refrigerator for approximately a ½ hour. Separate the mixture into 4 cups or glasses. Serve.

Barbara's Tips

	Use a glass bowl to marinate the fish, preferably one with a lid. It’s best if the halibut lies flat in the dish. This will allow the fish to marinate evenly. Make sure the lime juice covers the halibut completely. The lime juice actually cooks the fish. When done marinating, the fish will be opaque (white).
	After all the ingredients are mixed together, let the mixture rest in the refrigerator so that all the flavors can meld together.

Essential Flavors

	Lime: Lime is a citrus fruit with a distinctive sour taste. It provides a nice tang to many dishes and pairs especially well with fish. Lime juice adds a brightness to this dish that contrasts nicely with the mild and slightly sweet taste of the halibut and shrimp.
	Cilantro: Cilantro is a common herb used in Mexican dishes. It has a refreshing lemony flavor and provides a fresh pop of flavor for very little added calories. It balances out the tanginesss of the lime in this dish.
	Jalapeño: Jalapeño is a chili pepper common in Mexican cuisine. It has mild to medium heat. It gives this dish a little zing.