Halibut Ceviche
with Calabrian Chili Vinaigrette
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Halibut Ceviche with Calabrian Chili Vinaigrette
6
servings30
minutes2
hoursChef Derick recommends pairing this ceviche with B Cellars Albariño. The high acidity and citrus notes in the wine mirror and balance the ceviche. The crispness of the wine also helps to cut through the spice of the chili vinaigrette and the richness of the avocado.
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Ingredients
- CEVICHE
1 lb halibut, medium diced
1/4 cup lime juice
2 Tbsp mango, brunoised
2 Tbsp red onion, brunoised
2 Tbsp red bell pepper, brunoised
1 1/2 tsp salt
- CALABRIAN CHILI VINAIGRETTE
1 Tbsp chopped Calabrian chili
2 Tbsp shallot, minced
1/2 Tbsp dijon
10 Tbsp canola oil
2 Tbsp sherry vinegar
1/2 tsp salt
1/2 tsp garlic, minced
1 Tbsp water
- ADDITIONAL INGREDIENTS
1 avocado, medium diced
6 sprigs cilantro, picked
Favorite tortilla chips
Directions
- CALABRIAN CHILI VINAIGRETTE
- Mix all ingredients together until well incorporated
- CEVICHE
- Place all ceviche ingredients into a mixing bowl
- Mix well and cover
- Let it sit in the fridge for 2-3 hours until the halibut is opaque and cooked through
- Take it out of the fridge, and strain the juice
- Add 2 Tbsp of Calabrian chili vinaigrette and mix
- Fold in the avocado
- Garnish with cilantro and serve with tortilla chips
Pairing Suggestions
Chef Derick recommends pairing this ceviche with B Cellars Albariño. The high acidity and citrus notes in the wine mirror and balance the ceviche. The crispness of the wine also helps to cut through the spice of the chili vinaigrette and the richness of the avocado.
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