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Ceviche Supreme

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By Kelley Coffeen

Posted July 23rd, 2007

This article is reprinted with permission from Fiesta Mexicali (Cookbooks and Restaurant Guides), by Kelley Cleary Coffeen, (2002, Northland)

Fiesta Mexicali (Cookbooks and Restaurant Guides)

Servings:	6
Author Notes:	Splashes of red, green, and yellow teamed with a delicate, white seafood make ceviche (pronounced se-VI-chee) an exotic appetizer. The combination of chile, lime, and fish conveys the authentic flavors of Mexico and the West coast, and in one of the miracles of the kitchen, the citric acid actually cooks the fish without heat. Make sure to use very fresh fish. Fill a martini glass with this colorful delicacy, garnish with tortilla chips, and watch your guests go wild.
Ingredients:	1 pound fresh halibut, cut in 1/4-inch cubes juice of 10 fresh limes 1 white onion, finely chopped 4 to 6 firm, vine-ripened tomatoes, peeled, seeded, and chopped 1 fresh jalepeño chile, seeded and diced 1 fresh serrano chile, seeded and diced 1 yellow chile, seeded and diced garlic salt to taste freshly ground black pepper to taste crisp corn tortilla chips
Instructions:	Toss the fish in the lime juice and marinate in the refrigerator for 1 hour. Add the onion, tomatoes, chiles, garlic salt, and black pepper, and toss gently to combine. Chill for 2 hours more. Serve in martini glasses with tortilla chips.