Coconut Citrus Halibut Ceviche

A19I4698-Edit

Coconut Citrus Halibut Ceviche

Makes 6 servings

4 large lemons

6 limes

2 large grapefruit

½ cup coconut milk

2 tablespoons honey

½ tablespoon fresh ginger, peeled and finely minced

1 garlic clove, minced

½  large red onion, thinly sliced

½ teaspoon fine sea salt

2 pounds halibut fillets, cut into 1/4 -inch slices

2 serrano or jalapeno peppers, seeds removed and finely sliced

1 large mango, peeled and thinly sliced

1 cup halved cherry tomatoes

1 avocado, peeled and thinly sliced

Taro Chips, for crunchy happiness

1. Grab a large bowl. Squeeze in the lemon juice, lime juice, and orange juice. Stir in the coconut milk and honey, then add the ginger, garlic, red onion, and salt. Mix well, then give the sauce a taste and adjust seasoning as necessary (a little more salt, a little more honey – balance is key).

2. Add the halibut to the citrus, and give everything a mix, making sure that each piece of fish has been kissed by citrus. Cover with plastic wrap, then chill in the fridge for 15 minutes.

3. When ready top plate up, portion the halibut onto a plate. Next add sliced mango, avocado, and cherry tomatoes. Top with sliced chilies and cilantro, and serve with chips for crunch factor. Delicious!  

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