Spicy Halibut Ceviche

One of our Tapas offerings, Christmas 2020. Hands-on time: 15 minutes; Start to finish: 5 hours. Serves 4 as part of a tapas spread.

Ingredients

• 1 pound sashimi quality halibut, swordfish, sole, or other firm fish, cut into 1/2 inch cubes
• 1 1/2 cups fresh lime juice (about 18 limes)
• 1 small white onion, finely chopped
• 2 large jalapeños, stems removed, and roughly sliced
• 1/4 cup pitted green olives
• 3 ripe Roma tomatoes, cored, and chopped into 3/8 inch pieces 
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tsp salt
• 1 tsp sugar

Directions

1. Place the fish in a medium glass bowl and add the lime juice. Stir in the onion and cover with plastic wrap. Refrigerate for 3 to 4 hours. 
2. Drain the fish and onion mixture, reserving about 1/3 of the liquid in the refrigerator.
3. In a food processor, pulse together the jalapeños and green olives. Add the mixture to the fish and onions.  
4. Add the tomatoes, cilantro, olive oil, salt, and sugar. Refrigerate prior to serving, no more than an hour or so. 
5. Serve with fresh tortilla chips, with or without adding back some of the lime juice liquid, depending on your taste.