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.
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
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.
Protein 22 grams
Carbohydrates 8 grams
Fiber 3 grams
Fat 5 grams
Saturated fat 1 gram
Cholesterol 56 mg
Sugar 3 grams
Sodium 664 mgCopyright © 2015, The Baltimore Sun