In this Peruvian-style dish, we've used B.C. halibut—which has a firm yet moist white flesh—for a West Coast spin.
- Prep time 15 minutes
- Total time 40 minutes
Ingredients
Method
In ceramic or glass bowl, mix together fish, Thai pepper, corn, red onion, lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap. Refrigerate, stirring occasionally, until fish is opaque throughout, about 30 minutes. Sprinkle with cilantro before serving.
Test Kitchen Tip: Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which "cooks" the fish, will cause a metal bowl to react, imparting a metallic taste to the halibut.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 1 g
- Sodium 187 mg
- Sugars 2 g
- Protein 15 g
- Calories 110
- Total fat 1 g
- Potassium 458 mg
- Cholesterol 37 mg
- Total carbohydrate 10 g
%RDI
- Iron 3
- Folate 13
- Calcium 1
- Vitamin A 5
- Vitamin C 20
