This Halibut Ceviche with Summer Sweet Corn and Cherry Tomatoes is so delicious and super easy to make! Healthy, packed with protein, and naturally gluten-free, you’ll make this again and again!
This month’s Recipe ReDux theme, “Your Most Memorable Vacation Meal” threw me for a bit of a loop, but in a good way.
Good, as in it inspired me to go back through oodles of vacation photos and relive wonderful memories with family and friends.
Other than a long weekend trip to San Francisco in July, and an overnight camping trip to Idyllwild with friends in June, this summer has been pretty mellow vacation-wise.
Fortunately, my fellow ReDuxers and I weren’t required to choose a favorite foodie memory from this summer, so I traveled back a couple of years to an amazing trip Mr. Spicy and I took with our friends…
Punta de Mita, Mexico, sans children 🙂
So many wonderful foodie memories from that trip-fresh melon Aguas Frescas every afternoon…vats of chunky guacamole…cheese quesadillas made from handmade corn tortillas served mountainside after our mule ride/zip line/repelling adventure.
It’s hard to choose just one, but the most memorable meal that stands out from that vacation is the spicy halibut ceviche served beachside with crispy tortilla chips, and the strongest margaritas you’ll ever drink.
Really, it doesn’t get much better than that, and since I have only dreamed about making halibut ceviche since then, thanks to this months Recipe ReDux, I finally got my chance.
Nutrition Notes…
- Halibut Ceviche is super healthy to begin with, so it’s hard to make it healthier, a la ReDux style. I opted to use the freshest, in-season ingredients I could find, including Pacific Halibut {U.S. Wild-Caught} which is a good choice according to theMonterey Bay Seafood Watch App I have on my phone. You may also choose to use another firm white sustainable fish such as mahi mahi {US Atlantic troll/pole } or others.
- Ceviche and corn tortilla chips are both naturally gluten-free. Choose organic corn/chips, or look for the Non-GMO Project Verified Seal, if you are choosing to avoid GMOs.
As for that missing shopping cart, it was a very curious thing indeed…
I visited a new Whole Foods in Encinitas, to buy my fish and other ingredients for the ceviche. First things first, as I always do when I go to the grocery store, I loaded my cart with lots of fresh in-season produce. Then, I parked my cart and meandered over to the nearby fish counter to chose my halibut. After a nice chat with the friendly fishmonger, I headed back to get my cart, and lo and behold, it was gone.
Now, I’ve had this happen to me before when my shopping cart has been empty, but never when it was full of delicious fruits and veggies.
I circled around the produce area several times to see if I could find my cart. Nope. So, I set out through the entire store {luckily it was a small Whole Foods} in search of the thief my cart.
Two trips through the entire store later, there was no shopping cart to be found.
I seriously started imagining that I would end up on a Whole Foods Funniest Grocery Store episode on YouTube later in the evening.
And that, my friends, is the curious case of the missing shopping cart.
Halibut Ceviche with Summer Sweet Corn and Cherry Tomatoes
Ingredients
- 1 pound fresh halibut or other firm white fish, cut in to 1/2-inch pieces
- 1/2 cup lime juice, fresh squeezed
- 1/2 cup lemon juice, fresh squeezed
- 1 serrano chili, deseeded and finely chopped
- 1 teaspoon salt
- fresh raw corn kernels, shucked from 2 ears of corn
- 1 cup red onion, chopped
- 1 1/2 cups cherry tomatoes, chopped
- 1 cup cilantro, chopped loosely packed
- 1 bag of tortilla chips
Instructions
- Combine halibut, lime and lemon juice, serrano chili, and salt in a non-reactive pan. Mix well, making sure all the fish is covered with the juices.
- Place in refrigerator for 30 minutes to chill, then add corn, onion, and cherry tomatoes and chill for at least another 1 1/2 hours.
- Stir in cilantro and serve with tortilla chips.