Halibut Ceviche with California Avocado, Tangerine, Jalapeno, Cilantro and Cardamom Oil
Recipe created by Chef Trey Foshee for the California Avocado Commission.
Feeds 4
Preparation
- Cardamom Oil: In a small bowl, whisk the ground black cardamom and grape seed oil together until well-blended. Set aside.
- Halibut Ceviche with California Avocado, Tangerine, Jalapeño, Cilantro and Cardamom Oil: Place the halibut and lime juice in a plastic or ceramic bowl and season with salt. Store the bowl in the refrigerator for 2-3 hours or until the halibut is white and firm.
- Remove the halibut from the lime juice and discard the lime juice. Place the halibut in a clean bowl.
- In a separate bowl, combine the tangerine juice and lime juice and season with salt and white pepper, to taste. Slowly add the liquid to the halibut to moisten it to your liking. Add in the avocado, tangerine segments, jalapeño and red peppers and mix well.
- Place in a chilled serving bowl with some of the remaining juice, top with the cilantro and drizzle with the Cardamom Oil.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Ingredients
- 12 oz. fresh Alaskan halibut filet, diced
- 1 ½ cups fresh squeezed lime juice
- 1 Tbsp. salt
- ¼ cup lime juice
- ¼ cup tangerine juice
- Salt and white pepper, to taste
- 1 ripe Fresh California Avocado, peeled, pitted and diced
- 2 tangerines, segmented
- 2 jalapeños, seeded and ribs removed, cut in fine julienne
- ½ red bell pepper, seeded and ribs removed, cut in fine julienne
- 2 Tbsp. Cardamom Oil (see make-ahead recipe below)
Cardamom Oil
- 2 Tbsp. ground black cardamom
- 1/8 cup grape seed oil
