“I love to take this avocado ceviche and some chips and salsa from Border Grill and have an afternoon along our gorgeous coastline….” – Susan Feniger
1/2 pound skinless, boneless wild Pacific halibut* or wild mahi mahi*, cut in 1/4-inch dice
3/4 cup freshly squeezed lime juice
1 1/2 teaspoons aji amarillo paste
1/4 cup extra virgin olive oil
1/2 small red onion, finely diced
1 aji amarillo chile, stem and seeds removed, minced
1 red jalapeño chile, stem and seeds removed, finely diced
1 (1/2-inch) piece of fresh ginger, peeled and minced or grated
1/2 bunch cilantro, chopped
3 firm, ripe California avocados, halved, peeled, seeded, and cut in 1/2-inch dice
1/2 small jicama, peeled and julienned into 1-inch strips
6 (6-inch) corn tortillas, fried until crisp
Salt and freshly ground black pepper, to taste
1/4 head green cabbage, thinly shredded, for serving
Pickled Red Onions (see recipe), for garnish (optional)
In a large bowl, combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid.
In another large bowl, whisk together the remaining 1/4 cup of lime juice, aji amarillo paste, and olive oil. Stir in onion, chiles, ginger, and cilantro. Season to taste with salt and pepper.
Add avocado, jicama, and halibut. Stir gently to combine. Taste and adjust seasonings as necessary.
Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas, garnished with Pickled Red Onions.
Serve in a chilled martini glass, garnished with tortilla chips.
Serve “tostaditas” as a passed appetizer on plantain chips or round tortilla chips.
*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild Pacific halibut is a “Best” choice and wild mahi mahi is a “Good” or “Best” choice. “Avoid” mahi mahi that is imported and longline caught. For more info, go to www.seafoodwatch.org.
Copyright © 2013, Mary Sue Milliken and Susan Feniger, www.bordergrill.com