HAL­IBUT CE­VICHE WITH TOMATO AND CU­CUM­BER

Condé Nast House & Garden - - DESIGN NOTES -

The acid­ity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough. serves 6

1 gar­lic clove, finely grated 3/4 cup fresh lime juice

2T tequila blanco

1t agave nec­tar 1/4 small pineap­ple, cut into

1.3cm pieces (about 1/2 cup) 1 medium tomato, chopped 1 small onion, finely chopped 4 radishes, trimmed, thinly sliced 1/2 jalapeño, thinly sliced

170g hal­ibut fil­let, skin, bones, and blood­line re­moved, cut into 2.5cm pieces

1 av­o­cado, cut into 1.3cm pieces 1/4 cup finely chopped co­rian­der 1/4 cup finely chopped mint kosher salt

1. Mix gar­lic, lime juice, tequila and agave nec­tar in a large bowl. 2. Add pineap­ple, tomato, onion, radishes, jalapeño and hal­ibut and toss to coat. 3. Fold in av­o­cado, co­rian­der and mint; sea­son with salt. 4. Chill 10 min­utes be­fore serv­ing.

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