Late summer is all about backyard parties to send off the last days before the real world intrudes again after Labor Day. Ceviche is always a crowd-pleaser, and subbing in halibut for shrimp boosts the nutrition and avoids the issue of dietary restrictions.
“Ceviche can be made with any seafood: shrimp, fish, scallops etc.,” says chef Lucero Martinez, the executive chef at contemporary Mexican spot Pampano in Midtown. “The main thing is that needs to be cooked with citrus [such as fresh lemon, lime or orange juice].”
Martinez prefers halibut for its “clean, meaty” flavor — halibut is a fairly fatty fish, which makes this ceviche taste more substantial, and also contains tons of vitamin D. Pairing it with the mint marinade and cilantro adds that bright note that makes summer dishes refreshing.
Light in calories but packed with flavor, this recipe is as easy as mix and serve, so you have more time to concentrate on other things — like enjoying your own party.
As an hors d’oeuvre, Martinez recommends serving this dish with tortilla chips. If you’re thinking of upping the portion as an entrée, pair it with slices of avocado to make it even more summery and satisfying.
1 pound halibut (mahi mahi or white fish)
1 mango, small diced
1 small red onion, small diced
1 bunch cilantro, chopped
16 mint leaves
¼ of a bunch of chives
2 cups orange juice
1 tbsp. fresh lemon
2 tbsp. honey
2 tbsp. rice vinegar
¼ cup soybean oil
Salt to taste
Directions:In a blender, combine the orange juice, lemon juice, mint, chives and rice vinegar. Blend, stopping to add first honey, then oil. Taste and adjust salt.
Cut halibut into quarter-inch cubes; dice mango and onions, and chop cilantro. Combine all ingredients in a bowl. Serves four.