This is from friends, Patrick and Marybeth, who lived in and traveled all over Central and South America. It’s the real deal, and though it seemed intimidating, it wasn’t nearly as difficult as we thought! Finding great fish is the key and after the first and second trip to the grocer we were still without halibut. It was for a special occasion so we decided to splurge on some Chilean Sea Bass, which at Whole Foods was $24.99 per pound! It was exquisite, but our budgets can’t support such a pricey fillet more than once. This is one impressive dish, so follow the directions so that the fish cooks properly and then enjoy the glory.
1 lb. halibut or other firm white fish fillets
Juice of 3 Limes
Juice of 2 Lemons
2 Red Thai Chilies, Seeded & Finely Diced
1 Jalapeno Seeded & Diced
1/4 cup Orange Juice
3 Tomatoes, Seeded & Finely Chopped
3 Tbsp Vegetable Oil
3 Tbsp Cilantro, Coarsely Chopped
3 Scallions, White & Green parts, Finely Chopped
1 Cucumber, Seeded & Diced
Pinch of Cayenne Pepper
1 or 2 Ripe but Firm Avocado (I used 2)
Freshly Ground Black Pepper
Cut fish into ½ inch chunks. In a large glass mixing bowl, combine the fish, lime and lemon juices, the chilies and salt. Toss well.
Cover and refrigerate for 2 hours. Stir occasionally.
The fish will begin to turn from semi translucent to opaque white.
Remove from refrigerator. Add remaining ingredients and toss well.
***You can add shrimp, scallops, and if you’re brave and have a source octopus, go for it. Whatever you add though you must add more lemon & lime. Any raw seafood that you add, you must add before the first 2 hour marinade, and remember to increase the limes and lemons! You may want to use pre-cooked shrimp; remove the tails, rinse, chop, and put in just before refrigerating overnight. (We omitted this the first time for a Sea-Bass-only dish but precooked shrimp is easy and delicious!)