The seafood “cooks” in the acid of lime or lemon juice. Nothing could be cleaner. Each bite is bright, flavorful, and often spicy with the addition of the rocoto pepper (although any hot pepper can be used to taste) and a hit of fresh ginger.
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The seafood “cooks” in the acid of lime or lemon juice. Nothing could be cleaner. Each bite is bright, flavorful, and often spicy with the addition of the rocoto pepper (although any hot pepper can be used to taste) and a hit of fresh ginger.
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Ingredients
- 1/2-3/4 lb halibut , skinned and deboned
- 2 limes , juiced
- 2 lemons , juiced
- 1/8 tsp ground cumin
- 1/2 tsp ginger root , grated
- 1 clove garlic , crushed
- rococo pepper , to taste (or other hot chili pepper)
- 1/2 tsp salt , to taste
- pepper , as desired
Accompaniments
- 1 handful fresh cilantro , torn
- red onions , shaved
- sweet potatoes , sliced and cooked
- baby potatoes (red, gold, or mix) , sliced and cooked
- green lettuce
- avocados
Servings:
Units:
Instructions
- Blend the juice with cumin, ginger, garlic and the rococo pepper until smooth.
- Add salt and pepper, to taste. Add more hot pepper, until you’re happy with the heat.
- Rinse the halibut and dice into 1/2 inch cubes.
- Combine marinade with fish, cover and refrigerate for at least thirty minutes, preferably an hour, tossing once to be sure that the marinade touches the fish on all sides.
- Serve topped with shaved onions.
Recipe Notes
The leftover juices can be used to make the zingy, spicy “leche de tigre” (tiger’s milk). Just pour it in a glass, perhaps with a dash of vodka and drink it down. If you’re brave enough, this acidic concoction is said to be great to cure any number of ailments.