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Simple Ceviche with Halibut


We may not be traveling to global destinations right now, but that doesn’t mean our taste buds can’t. I don’t know about you, but since being home more than ever I have been getting stuck in a cooking rut; making the same old thing because it’s quick, easy, and doesn’t require much thinking. However, I found myself itching for a fancy date night dinner to celebrate one more week down in quarantine. I decided that it was time to step the cooking up a notch.

This week’s PIP box was PACKED with all sorts of delicious produce options! From the avocados, to the tomatoes and the beautiful bell peppers. It all reminded me of the menu at one of my favorite restaurants in Miami, where I enjoyed super fresh seafood while watching the sun set over the ocean. This week's recipe is my attempt to recreate one of my favorite appetizer dishes there; seafood ceviche with plantain chips, or as they say in Miami, tostones.

Simple Wild Caught Halibut Ceviche

This simple and quick ceviche appetizer will transport you to beautiful Latin America in a matter of minutes. The fresh ingredients paired with the bright flavors, make this recipe super light and refreshing. Pairing the dish with both plantain chips and lettuce cups allows for a variety of dipping options. You’ll notice some traditional aspects of the dish and some of my own creative additions, but truly the flavors are spot on!

Serves: 8-12 Appetizer Portions

Nutrient Profile:

  • Dense in C, A, K, E and B Vitamins

  • Excellent Source of Omega 3 fatty acids (Avocado + Halibut)

  • Rich in Soluble and Insoluble Fiber

  • Incredibly Rich in Phytochemicals like Beta-Carotene and Lutein and Zeaxanthin

  • Halibut: Rich in Vitamin B12, B6, Protein, Magnesium, and Iron.

Marinade Dressing

  • ⅔ C Juice + zest of 1 PIP orange

  • ¼ C Juice + zest of 1 PIP lime

  • 2 cloves of garlic, minced

  • ½ tsp salt

  • ¼ tsp black pepper

Ceviche

  • **8 oz wild caught Halibut filet, cut into 1 inch cubes/piece (Always use the freshest fish possible. Make the same day you purchase fresh fish.)

  • 1 PIP orange bell pepper, diced small

  • 6 PIP roma tomatoes, diced small

  • ½ PIP red onion, diced small

  • 1 PIP cucumber, diced small

  • 2 PIP avocados, diced small

  • 1 cup of cilantro, chopped

Dippers

  • 1 Head of PIP romaine lettuce, washed and leaves separated to make lettuce cups.

  • 3 raw plantains, sliced paper thin on a diagonal

INSTRUCTIONS

Marinade/Dressing:

  • Combine the orange juice + zest, lime juice + zest,minced garlic, salt and pepper in a bowl and stir to combine. Taste, adding more salt, pepper, and citrus juice as needed. Set aside.

Ceviche:

  • Cut fresh halibut into 1 inch cubes, season with salt and pepper. Sear the pieces in a skillet on both sides cooking the pieces fully, about 1-2 min on each side. Set pieces aside and allow to cool.

  • Next, prepare the vegetables as stated in the ingredient list. Place all vegetables, except the avocado, into a large mixing bowl.

  • Pour the marinade over the diced vegetables, mix to combine. Once mixed, gently add in the avocado pieces.

  • Gently add in the halibut pieces, folding into the vegetable mixture. Place in the refrigerator to chill.

Dippers:

  • For the lettuce cups, prepare and properly clean the PIP romaine lettuce. Tear off lettuce leaves and assort them onto a plate or in a bowl.

  • For the plantain chips, remove peel and thinly slice the plantain pieces on the diagonal, allowing for more surface area on the plantain chip itself.

  • Air Fryer- Preheat air fryer to 400 degrees. Place plantain chips in an even layer and spray with cooking oil. Cook for 5-6 minutes or until crispy.

  • Oven- Preheat oven to 425 degrees. Place the uncooked plantain chips on a baking sheet in an even layer. Spray with cooking spray and season generously with salt and pepper. Cook for 8-10 min, flipping halfway through to ensure even cooking and crispness!

  • You can also buy them at the store! :)

Finally, serve the ceviche alongside the lettuce cups and plantain chips! Garnish with lime wedges and extra cilantro!

**This recipe does not utilize the traditional citrus juice cooking method for the fish. However, you can do that if you so choose! Using the freshest fish possible, combine ingredients (besides avocado) and place in the refrigerator in an airtight container for 4-6 hours, stirring every hour, or until the fish changes from whitish grey and translucent, to whiter in color and opaque.

Don't forget to show us what you're cooking up in your own kitchen with this week's box! Tag us on Facebook and Instagram @perfectlyimperfectproduce so we can share to inspire others!

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