Halibut Ceviche

This recipe is so fresh and easy, it is always well received at any dinner party. The fresh herbs and jalapeño pairs well with a fresh and grassy Sauvignon Blanc from New Zealand.

Ingredients:

1 pound halibut cut into small chunks

2 mangos peeled and finely diced

½ red onion finely chopped

½ cup chopped English cucumber

1 seeded jalapeño diced

1/4 cup chopped cilantro

1 cup fresh lime juice

Salt to taste

1 avocado thinly sliced ( this goes on top of the ceviche at the end of preparation)

Directions

Combine lime juice and halibut in a glass bowl, cover with plastic wrap and place in fridge for about four hours, this will “cook” the fish. Strain off the lime juice and add all remaining ingredients except the the avocado and stir well, add salt to taste. Thinly slice avocado and place on top. Enjoyed best with homemade tortilla chips or in butter lettuce cups as a healthy taco or wrap!