Halibut Ceviche With Jalapeño and Parsley

Ingredients

• 1 large jalapeño pepper, cut in two, stemmed and seeded
• ⅓ cup freshly squeezed orange juice
• 1 ½ tablespoons freshly squeezed lime juice plus finely grated zest of 1 lime
• 8 ounces skinless, boneless halibut fillet
• Sea salt
• 2 tablespoons finely sliced fresh parsley leaves
• Extra virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    129 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 27 milligrams cholesterol; 206 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 appetizer servings

Preparation

1. Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
2. Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
3. Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.

15 minutes