This is as simple as it gets and works as long as you have fresh fish.
1 lb super fresh halibut….(get em to slice up a new fish or find out when they get their fish)
1/4 cup lime juice
1/4 red onion
1 Serrano chile
Salt
Chopped cilantro
1/4 chopped red bell
1/4 chopped yellow bell
Dice up the halibut in thin small chunks, think half a domino in thickness and size, rinse and dry.
Mandolin the red onion very thin, rinse and dry.
Dice up the serrano very small
Combine fish, onion, serrano and lime juice. Salt a touch and refrigerate for 5 minutes
Stir at 2 minute mark
Take out at 5 minute total….play this by ear.
Add cilantro, and bells.
Bam! serve w avo slices
Way to screw up: too much time in the lime..
add on: Tigers Milk
Leche de Tigre (Le Mar)
- 2/3 cup fresh lime juice
- 2 garlic cloves, smashed
- 1 tablespoon (packed) chopped fresh cilantro leaves
- 1/2 ají limo or habanero chile, seeded, halved lengthwise
- 1/2 small red onion, chopped
- 1/2 cup bottled clam juice (optional)
- Kosher salt
Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
beggarsgourmet.com 