Ceviche
- 1 pound halibut, cut into bite-sized pieces
- ½ cup lime juice
- 1 large tomato, seeded and diced
- 1 bunch fresh cilantro, chopped
- ⅓ cup diced green bell pepper (Optional)
- ⅓ cup chopped green onion
- 1 jalapeño pepper, chopped, or to taste
- 4 cloves garlic, minced
- salt and ground black pepper, to taste
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
