1 Halibut Ceviche with Pineapple & Chilli Drizzle

Name: Halibut Ceviche with Pineapple & Chilli Drizzle
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Peruvian
Ingredients: Baked Tortilla Chips and lime wedges, to serve; 1 thumb-size green chilli, halved, seeded, finely chopped; 400 g (14 oz) skinless, boneless halibut or barramundi cod; 3 teaspoons apple cider vinegar; 3 teaspoons soft brown sugar; 1 teaspoon salt; ½ baby pineapple, peeled, cored, cut into 1 cm (⅜ inch) pieces; 1 teaspoon chipotle purée; 200 ml (7 fl oz) lime juice; juice of 1 orange; 1 small red onion, very thinly sliced; 1 handful of coriander (cilantro) leaves, to scatter; 1 teaspoon caster (superfine) sugar

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

The tangy chipotle chilli sauce takes this ceviche to another level. Make a big platter to eat with crisp baked corn tortillas and your friends will love you.

Ingredients

400 g (14 oz) skinless, boneless halibut or barramundi cod
juice of 1 <

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Using a large sharp knife, cut the fish against the grain into paper-thin slices. Put the slices in a shallow non-metallic container and pour in the orange juice and 140 ml (4⅝ fl oz) of the lime juice. Add the sugar and salt. Gently combine, then cover and refrigerate for 1 hour.

Meanwhile, pu