Nutritional Analysis per serving (4 servings)Powered by
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.
Adapted from Food52
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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.