Ceviche is raw fish that is “cooked” using some kind of citrus juice. Row 34’s ceviche gets a feisty kick from jalapeño chilies.
Adapted from The New England Kitchen: Fresh Takes on Seasonal Recipes by Jeremy Sewall and Erin Byers Murray.
1 (1-pound) halibut fillet, cut into ¼-inch cubes
¼ cup fresh lime juice
2 tablespoons minced red onion
2 tablespoons minced cucumber
2 tablespoons chopped fresh cilantro
1 red radish, shaved into thin rounds
1 teaspoon minced jalapeño chili
kosher salt to taste
freshly ground white pepper to taste
In a large bowl, combine all the ingredients. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours. Serve chilled.
Read related feature: in the Raw