Ingredients (11)
- 1 1/2 pounds fresh fish, such as halibut, tilapia, or ahi
- Juice of 5 limes (about 1 cup)
- 1/4 cup finely diced red onion
- 1 jalapeño pepper, finely chopped
- 2 teaspoons kosher salt, plus more as needed
- 1 1/2 cups diced ripe tomato
- 1 1/2 cups diced English cucumber
- 1 cup diced watermelon
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- Freshly ground black pepper
Nutritional Information
- Calories316
- Fat16.08g
- Saturated fat2.42g
- Trans fat
- Carbs10.65g
- Fiber2.19g
- Sugar5.44g
- Protein32.97g
- Cholesterol83.35mg
- Sodium823.95mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
Read More
1 of 3
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
Read More
2 of 3
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
Read More
3 of 3
Next: How to Store Fish
In this healthy halibut ceviche recipe adapted from Food52, the lime juice–cured fish is tossed with tomatoes, red onion, cucumber, watermelon, and cilantro. We recommend pairing with an elegant cocktail such as our easy martini recipe.
Instructions
- 1Dice the fish into 3/4-inch cubes and place in a medium nonreactive (glass, ceramic, or stainless steel) bowl. Add the lime juice, onion, jalapeño, and measured salt. Make sure the fish is covered with juice and refrigerate for 15 minutes, stirring every 5 minutes.
- 2Meanwhile, in another bowl combine the tomato, cucumber, watermelon, cilantro, and oil. Add some salt and black pepper and toss to combine. Set aside until the fish is done.
- 3Add the cured fish to the cucumber mixture (feel free to hold back some of the lime juice if it seems too wet). Serve immediately, with chips or crackers for scooping.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
