Starters, Snacks, Light Meals



Halibut Ceviche with Key lime Cilantro Sauce | Print |
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Serves 4 as an appetizer

 

 

  1. Rinse fish and pat dry. Use a very sharp knife to cut into 1/2 inch pieces. Put into medium-size glass bowl. 
  2. Squeeze enough of the limes to yield 1 cup juice. Add juice to fish to cover it. Refrigerate fish, stirring occasionally, until fish is "cooked" to taste, about 1 to 2 hours. Break open a piece of fish to check doneness -- interior should be almost opaque. 
  3. Drain lime juice off of fish. Stir Frontera Shrimp Taco Skillet Sauce into fish until mixed. Stir in cucumber, onion and olives. Gently fold in avocado.
  4. Garnish with cilantro. Serve with tortilla chips and remaining lime cut into wedges.