Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
30 minutes
30 minutes
Appetizer
Wild Pacific halibut is cured in lime and lemon juice until firm and opaque, then tossed with mango, red onion and jalapeño and piled onto crisp fried corn tostadas.
1/2 cup lime juice (about 5 limes)
juice of 1/2 a lemon
1 mango, peeled and chopped
1/4 cup red onion, sliced
1/2 bunch cilantro, chopped
1 jalapeño, sliced with seeds removed
1 avocado, sliced
corn tortillas
avocado oil, for frying
salt and pepper
Thaw halibut and pat dry. Chop into cubes and place in a bowl.
Juice the limes and one lemon. Pour mixture over the chopped halibut. Mix so that all of the pieces of fish are covered.
Place in the fridge for 30 minutes or up to 4 hours. The longer the halibut marinates, the firmer and more opaque it will become.
Remove halibut from fridge and stir in chopped mango, red onion, jalapeño, cilantro, salt and pepper. Set aside.
On the stove, heat avocado oil over medium-high heat and lightly fry the corn tortillas until they crisp into tostadas.
Scoop the tostadas with ceviche and top with avocado and other toppings of your choice.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
