Javier's ceviche de pescado recipe is summery

Dear SOS: Orange County is often the food stepchild of L.A., but as an avid and loyal reader of the paper edition, I wonder if you could SOS the recipe for Javier's ceviche for those of us down here.

Arthur Auerbach

Newport Beach

Dear Arthur: Originally from Orange County myself — and having lived in Newport Beach for a chunk of that time — I'm more than happy to help! Firm, buttery cubes of halibut are marinated in fresh lemon juice, then tossed with a colorful blend of diced tomato, onion, cilantro and cucumber, with serrano chile added for a touch of heat. I can't think of a better dish to celebrate a perfect summer day, no matter where you are.

Javier's ceviche de pescado

15 minutes, plus several hours marinating time. Serves 4

1 pound fresh Alaskan halibut, skin and bones removed

Juice from 3 to 4 lemons

1 small tomato

1/2 white onion

1/2 bunch cilantro

1 serrano chile

1/2 cucumber


Sliced avocado, for garnish

1. Cut the halibut into roughly 1-inch cubes. Toss with the lemon juice in a glass or non-reactive bowl and refrigerate, tossing every half-hour or so to distribute the lemon juice evenly to "cook" the halibut. The halibut is ready when the pieces are firm and opaque throughout, about 6 hours.

2. When the halibut is almost finished marinating, finely chop the tomato, onion, cilantro, chile and cucumber. Toss with the halibut when it is ready and season with 1 teaspoon salt, or to taste. Garnish each serving with sliced avocado.


Calories 166

Protein 22 grams

Carbohydrates 8 grams

Fiber 3 grams

Fat 5 grams

Saturated fat 1 gram

Cholesterol 56 mg

Sugar 3 grams

Sodium 664 mg

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