Serves: 11
Total Calories: 305
The night before: Trim skin and bones from halibut. Cut into 1/2-inch cubes. Place in a deep bowl (glass or china). Pour lime juice over top to cover fish. Cover and chill overnight.
The next day: Drain fish, rinse under cold water; place in a large bowl. Add all other ingredients and toss lightly.
May be topped with avocado. Serve with tortilla chips.
Variation: Fresh tomato may be added, if desired. Red snapper, salmon or tuna may be substituted for halibut.
This Ceviche recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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