Ceviche is my magical recipe for entertaining. It seems kinda sexy, being raw fish that gets “cooked” with citrus. Plus, the core ingredients in ceviche, like citrus, fruit, fish, herbs, and chiles, are all nutritional powerhouses.
In this rendition, I chose grilled pineapple to add a little smokiness, but you can certainly use raw diced pineapple or mango if you’re short on time. One important tip: Do not let the ceviche sit overnight. The longer it sits in the citrus, the more the fish “cooks,” which changes the texture of the dish. So, prep the ingredients anytime on the day you’re serving it, then put them together thirty to sixty minutes beforehand, and you’ll be thrilled with the results.
If you’re serving this as an appetizer, sliced jicama, taro chips, or fresh corn chips are great vehicles for scooping up the ceviche!
CEVICHE with Grilled Pineapple, Tomatillos, and Jalapeño
- Olive oil
- 1 pineapple, peeled, cored, and cut into ½ in [12 mm] slices
- 1 lb [455 g] halibut or other firm-fleshed white fish, cut into ½ in [12 mm] pieces
- ½ cup [120 ml] fresh lime juice
- 2 green onions, white and light green parts only, thinly sliced
- 1 tsp kosher salt
- 1 jalapeño, seeded and minced
- 2 tomatillos, outer skin removed, cut into ¼ in [6 mm] pieces
- 1 avocado, diced
- Freshly ground pepper
- Heat a grill pan over medium-high heat and brush with oil. Grill the pineapple until soft and slightly translucent, about 10 minutes. Transfer to a plate to cool completely, then cut into ½ in [12 mm] pieces.
- Put the halibut, lime juice, green onions, and salt in a shallow ceramic or glass dish. Stir to coat the fish with the lime juice, then add the jalapeño. Cover and refrigerate for 30 to 60 minutes, allowing the citrus to “cook” the fish. The fish will be opaque when ready.
- Gently fold in the tomatillos, avocado, and pineapple. Season with salt and pepper, and serve immediately.