Summer is just around the corner - time for slowing down a little, barbecues and impromptu cocktails with the neighbors. I am filled with anticipation at this time of year! The kids’ school is in the home stretch, our neighborhood berry stand sets up, the pool opens and summer plans begin to form. It is a happy time indeed!
Ceviche evokes summer for me. It makes an ideal meal for a stifling hot evening when you don’t want to turn on the oven, and is perfect for nibbling on while chatting in the backyard on a lazy afternoon, gin and tonic or cold beer in hand.
I first made this version with mango and halibut last summer, just before saying farewell to our Saudi exchange student, Mohammad, who lived with us all year. He had never eaten ceviche before so we enjoyed it as a light lunch. Ceviche is quick to prepare. While the fish “cooks” in lime juice, you chop up mangoes, cherry tomatoes, parsley, avocadoes, jalapeno peppers and bell peppers to mix in. I love the vibrant colors and crisp and creamy textures. The heat of chili peppers combines with sweet mango and sour lime – makes your taste buds tingle!
Now, if the sun would just return to Seattle we’d really believe summer is on its way. In the meantime, I am very excited to be attending the BlogHer Food ’12 conference here in Seattle tomorrow! I can’t wait to share with you about it next week. And I’m happy to say I’ll sneak in some warm weather this weekend with a quick visit to Santa Barbara for my brother-in-law’s birthday celebration...I’ll try to bring some sunshine home with me!
Mango Halibut Ceviche
Serves 4 as a light meal or 8 as an appetizer
1 pound fresh halibut fillet or halibut cheeks, cut in 1/2 inch dice
3/4 cup lime juice (about 4-5 limes)
2 cups mangoes, diced
10 ounces cherry tomatoes, sliced in half
1 orange bell pepper, finely diced
1 large avocado, diced
1/2 cup Italian parsley, finely chopped
1 jalapeno or serrano chili pepper, finely diced (or more to taste)
1 teaspoon salt
Tortilla chips for serving
Combine the halibut and lime juice in a medium sized bowl and stir gently. Chill for half an hour to allow the lime juice to "cook" the fish.
Add the rest of the ingredients (except the tortilla chips) and stir gently. Taste for salt. Spoon into a serving bowl and serve with tortilla chips and an icy beer.