Halibut Ceviche with Pickled Grapes and Shishito Peppers - Talley Farms Box

Ingredients

• Dinner
• 1 pound fresh halibut, skinless and diced into small cubes
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1 cup watermelon, cubed (optional, save 1/2 of the watermelon rind cleaned out to serve the ceviche in)
• 1/4 cup red onion, finely diced
• 1 jalapeño, slice in 1/2 and remove stem
• 8 shishito peppers
• 1 cup grapes
• 1/2 cup white vinegar
• 1/2 cup cilantro, chopped
• 2 teaspoon salt, divided
• 1 avocado, diced (optional)
• Tortilla chips or tostadas (for serving)
• Pickle the grapes – destem and slice grapes in quarters and add to a bowl with vinegar and 1/2 teaspoon of salt. Set in refrigerator until ready to use, at least 20 minutes.
• Mix in Other Ingredients: Once the halibut is ready, drain some of the watermelon juice blend and add the red onion and chopped cilantro.
• Serve the dish – peel and slice the avocado. Add ceviche to the watermelon bowl or plate individually, top with the avocado, shishitos, pickled grapes and serve with chips or tostadas. Enjoy!
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