It's no surprise that halibut works well in ceviche. It actually takes well to virtually any cooking method you can think of: roasting, baking, grilling, frying, you name it. It is for this reason that halibut is my single, favorite Northeastern fish. I just love its meaty, lean texture and versatility. West Coast halibut is also available (usually at a cheaper price), but it's inferior to an East Coast catch. I have to admit that the texture of halibut in ceviche is a bit on the chewy side, but it's still very worth using. In this recipe, the slight crunch from the crushed coriander seeds (the seeds of the cilantro plant) and their oil lend complementary flavor and just the right amount of pleasing texture. If I had to eat one fish for the rest of my life, it would be halibut.
1-1/2 pounds skinless halibut fillet, cut crosswise into 3 pieces
1/2 cup freshly squeezed lime juice
1 tablespoon salt
For the Coriander Oil:
3 tablespoons coriander seeds
1 tablespoon salt
3 tablespoons virgin olive oil
For the Marinade:
1/2 cup freshly squeezed lemon juice
2 tablespoons finely chopped pickled jalapeños
2 tablespoons chopped fresh chives
1/2 cup coarsely chopped fresh cilantro
4 green onions, thinly sliced
1/2 red onion, thinly sliced into half-moons
Set the halibut on a baking sheet, cover with plastic wrap, and freeze for about 2 hours, until very firm, but not frozen solid.
Once frozen, remove the halibut from the freezer and slice it crosswise very thin. In a nonreactive bowl, combine the sliced halibut, the lime juice, and salt. Cover and refrigerate for 1-1/2 hours.
To make the coriander oil, toast the coriander seeds in a dry sauté pan over high heat until they begin to pop, about 4 minutes. Crush the seeds and the salt with a mortar and pestle. In a small bowl, blend the crushed seeds with the oil and let rest at room temperature.
Before serving, gently toss the halibut and its lime juice with the marinade ingredients and drizzle with the coriander oil.
Yield: 6 servings
Home Site Map © 2001-2010 OCHEF LLC