Halibut Passion Fruit Ceviche
Halibut ceviche made with passion fruit and coconut milk. A fresh, tropical take on a classic dish that originated in Peru.
Ingredients
- 1 ½ lb halibut previously frozen, cut into ½ inch cubes
- ½ teaspoon kosher salt
- ½ cup lime juice
- Zest of one lime
- ½ cup fresh passion fruit juice from 8-10 passion fruits strained
- 2 tablespoon orange juice
- 1 tablespoon honey
- 1 tablespoon mirin
- ¼ cup full fat coconut milk
To serve:
- 2-3 Hot or mild red or green chilies thinly sliced ( I used Fresno and Jalapeño, can also use Thai red chilies, Habanero if you are brave)
- Half of a red onion about half a cup, thinly sliced
- 5-6 radishes washed and thinly sliced
- 1 cup finely diced cucumber I like using Japanese or Persian cucumbers
- ½ cup fresh Cilantro chopped
- 2 fresh passion fruits pulp, juice and seeds
- Chips of your choice - tortilla taro, sweet potato, plantain etc.
Instructions
- If using frozen fish, thaw in refrigerator until thawed. Rinse the fish well in cool water, cut into half inch cubes and place in a shallow glass fish, sprinkle with salt
- In a small mixing bowl whisk together the lime juice, lime zest, passion fruit juice, orange juice, honey and mirin. Pour over the fish, making sure it is well submerged and cover with plastic wrap. Place in refrigerator for one hour, stirring every 15 minutes to make sure all sides of the fish are cured by the liquid
- While the fish is marinating, prepare the rest of your ingredients. Slice the chilies in circles, you can leave in seeds if you want the dish to have more heat. Slice the red onion and radishes and soak in ice water with a teeny bit of salt for at least 20 minutes.
- When the fish is ready, strain out the juice into the bowl you mixed it in and transfer fish to a large mixing bowl. Strain the red onion and radishes form the ice water and add them to the bowl along with the chilies, cucumber and cilantro . Whisk the coconut milk into the marinade then pour over the fish in the mixing bowl and stir. Season with a little salt and pepper then spoon the fresh passion fruit over the top. You can serve now or chill again until ready to serve. The longer the fish marinades the more the texture will change.
- Serve with chips of choice.
Notes
This dish is best eaten the same day, you can keep it up to 48 hours well chilled but the texture will change the longer it sits in the marinade and then fish will no longer be as fresh after 48 hours.
If you want a more traditional ceviche you can omit the honey, mirin and coconut milk.