Halibut Ceviche with Avocado

We had a taste of 70-degree weather yesterday that made me crave a cold margarita and ceviche, while sitting al fresco in the warm sun. Luckily for me, Whole Foods is having a sale on halibut, so I picked some up to make an afternoon snack. This refreshing dish is surprisingly really easy to make, and sure to make you dream of summertime.

Halibut Ceviche with Avocado 
Serves 4

ingredients 

For the ceviche:

1- 6 ounce wild-caught halibut fillet, deboned and skin removed, cut into small cubes

1/3 cup of fresh lemon juice

Lemon zest of one lemon

1/4 cup of fresh lime juice 

For the "Salad": 

Juice of two large limes

1 tomato, diced 

1 serrano chile, finely minced 

2 Tablespoons, fresh cilantro chopped (if you don't like cilantro use parsley) 

1 small avocado, pitted and diced 

4 green onions, white and light green parts only, sliced 

1/2 teaspoon of agave nectar 

1 Tablespoon of olive oil 

Salt and fresh ground pepper 

Lime wedges to serve 

Fresh jicama slices or Tortilla chips

preparation

For the ceviche:  

In a glass or ceramic baking dish, combine the halibut, lemon juice, lime juice, lemon zest and salt and pepper.  Cover and refrigerate for approximately 3 hours.  Halfway through the "cooking" time, stir up the mixture to redistribute the marinade. 

For the "salad": 
I will generally hold off on this step until when the ceviche is almost cooked and I am ready to serve the dish. 
In a medium-sized bowl, combine the tomatoes, chiles, avocado, green onions, cilantro, agave, lime juice and olive oil. Stir to mix well.

Combine the ceviche and the salad together in the bowl, and mix well. Spoon into serving glasses to immediately enjoy.  Tortilla chips or jicama slices are great tools to scoop up the ceviche.  Enjoy!