Halibut Ceviche with Pickled Grapes and Shishito Peppers
Ingredients
1 pound fresh halibut, skinless and diced into small cubes
1/2 cup fresh lime juice (about 4-5 limes)
1 cup watermelon, cubed (optional, save 1/2 of the watermelon rind cleaned out to serve the ceviche in)
1/4 cup red onion, finely diced
1 jalapeño, slice in 1/2 and remove stem
8 shishito peppers
1 cup grapes
1/2 cup white vinegar
1/2 cup cilantro, chopped
2 teaspoon salt, divided
1 avocado, diced (optional)
Tortilla chips or tostadas (for serving)
Directions
Pickle the grapes – destem and slice grapes in quarters and add to a bowl with vinegar and 1/2 teaspoon of salt. Set in refrigerator until ready to use, at least 20 minutes.
Prepare shishito peppers – preheat a large skillet on high, add 2 tablespoons of olive oil and shishitos, move the shishitos around until they are blistered, 4-5 minutes . Add 1/2 teaspoon of salt and add shishitos to a plate and set aside to cool. When cool enough to handle, slice into bite size pieces.
Prepare the ceviche – using a blender add watermelon, jalapeno and 1/4 cup of water. Puree until the watermelon is in liquid form. Using a glass or ceramic bowl and strainer, pour the watermelon juice through the strainer into the glass or ceramic bowl. Add the lime juice and stir.
Marinate the halibut – add 1 teaspoon of salt to the cubed fish and toss, let sit for 5 minutes, this will firm the fish up slightly. Add the halibut into the bowl of watermelon and lime and toss. Make sure the fish is fully submerged in the juice. Cover and refrigerate for about 15-30 minutes, or until the fish looks opaque and slightly firm.
Mix in Other Ingredients: Once the halibut is ready, drain some of the watermelon juice blend and add the red onion and chopped cilantro.
Serve the dish – peel and slice the avocado. Add ceviche to the watermelon bowl or plate individually, top with the avocado, shishitos, pickled grapes and serve with chips or tostadas. Enjoy!
