Pacific Halibut Aguachile
Pacific Halibut Aguachile is a refreshing ceviche from Chef Meave McAuliffe with vibrant flavors! Fresh halibut is cured in tangy citrus and passionfruit, with a touch of heat from Fresno chili.
Servings 6 servings
Calories 187kcal
Ingredients
- 1 lb fresh halibut
- 6 limes
- 2 oranges
- 2 lemons
- 2 ripe passionfruits
- 1 Fresno chili sliced as thin as possible (use a mandolin if you’ve got one)
- 1 shallot sliced as thin as possible
- ½ red onion sliced as thin as possible
- 1 bunch cilantro chopped roughly, a little stem is fine
- 2 small watermelon radish or baby purple daikon sliced as thin as possible (use a mandolin if you’ve got one)
- Flaky sea salt to taste
- 1 tablespoons Cobram Estate Extra Virgin Olive Oil
Instructions
- Chop halibut into a small dice. Keep cold in a non-reactive bowl, preferably glass.
- Juice all citrus and scoop out flesh of passion fruit onto the fish. Stir to coat the fish, you will notice the transparent flesh will become white as the citrus “cooks” the fish. Through in the Fresno chili, shallot, red onion, cilantro, and watermelon radish. Mix gently.
- Add the salt to taste until briny and bright. Drizzle with EVOO and let the flavors meld for 5 minutes before serving. Garnish with edible flowers or cilantro leaves. Serve with olive oil semolina crackers or corn chips.
- Enjoy!
Notes
Recipe reprinted with permission from Chef Meave McAuliffe.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 2411mg | Potassium: 808mg | Fiber: 8g | Sugar: 11g | Vitamin A: 637IU | Vitamin C: 90mg | Calcium: 74mg | Iron: 2mg
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