Halibut Ceviche Salad
3/4 lb. fresh boneless halibut, cut into 1/4-inch cubes
1/2 lb. small shrimp, cooked and shelled
1/2 lb. scallops, thinly sliced
1/2 cup freshly squeezed lime juice
4 large tomatoes
2 cups green onions, chopped (with some tops)
1/2 cup white wine vinegar
1/2 cup tomato-based chili sauce
1/2 cup fresh coriander (cilantro), coarsely chopped
1/3 cup olive oil
1/3 cup red or green salsa jalapeno
1/4 cup dry white wine
1 tsp. oregano leavaes
salt & pepper
lime wedges
In a small, deep bowl, place halibut, scallops, and lime juice. Mix well. Cover and chill at least 3 hours until fish
turns an opaque white. Stir occasionally. Drain and discard liquid.
Peel and core 4 large tomatoes and cut in half; squeeze out juice and seeds and chop pulp. Mix tomato, halibut, scallops, and shrimp with remaining ingredients. Cover and chill at least 2 hours.
Drain fish and serve with lime wedges. Serves eight.