We found this recipe on Canadian Living. "In this Peruvian-style dish, we've used B.C. halibut—which has a firm yet moist white flesh—for a West Coast spin."
Cook Time: 25 minutes
Total Time: 40 minutes
- In ceramic or glass bowl, mix together fish, Thai pepper, corn, red onion, lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap.
- Refrigerate, stirring occasionally, until fish is opaque throughout, about 30 minutes. Sprinkle with cilantro before serving.
Test Kitchen Tip: Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which "cooks" the fish, will cause a metal bowl to react, imparting a metallic taste to the halibut.