Halibut Ceviche with Coconut Milk & Clementines | IMPACT Magazine
Recipe taken from Three Times a Day by Marilou and Alexandre Champagne.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at impactmagazine.ca.
Ingredients
- 10 oz. halibut, skin removed, cut into ½-inch cubes
- ½ cup very thinly sliced red onion
- 1 jalapeño pepper, seeded and finely chopped
- ½ cup lime juice (about 4 limes)
- 1 Tbsp. honey
- ¼ cup roughly chopped fresh cilantro
- ½ cup corn kernels (fresh or frozen)
- 1 clementine, peeled, segmented (membranes removed), and cubed
- ¼ cup coconut milk
- 1 avocado, peeled and diced
- Salt and freshly ground pepper, to taste
- Tortilla chips, for serving
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