Delicious Summer Ceviche Recipe

Yesterday’s beautiful weather here in Calgary had me craving a light, easy, healthy and refreshing Summer meal. While perusing the pages of Epicurious, a recipe for a Ceviche immediately caught my eye (taken from Saveur Magazine, August 2011). It was love at first sight…and turned out to be just what the doctor ordered.

This was truly an example of beauty in simplicity, with the marinade consisting of fresh lime and kosher salt, with a little olive oil added just before serving. The halibut I picked up from Boyd’s Lobster Shop off 17th avenue was perfect and I even lucked out finding nicely ripe avocados last-minute. I guess it was meant to be.

When reading the recipe I thought the olives might be a little out-of-place, but in practice they added a savoury edge that was more than welcome. The cilantro and jalapeno added intensity of flavour and a welcome touch of heat.

For a wine pairing I opted for a nice Riesling, specifically the Pewsey Vale “Prima” Riesling from Eden Valley, Australia. The Riesling’s vibrant acidity accentuated the freshness in the dish, while a hint of sweetness balanced out the heat from the pepper and the briny quality from the olives. A  Sauvignon Blanc would also work well, as would a refreshing white from the region of Rueda in Spain or Northern Italy.

The next time the sun is shining consider giving this recipe a try. Trust me, your taste-buds will thank you!


  • 1 pound fresh Pacific halibut or other firm-fleshed fish
  • 1 teaspoon kosher salt
  • 3 tablespoons fresh lime juice
  • 2 ripe avocados, peeled and pitted
  • 3/4 cup green olives, sliced
  • 1/2 cup tomatillos, diced
  • 1/4 cup onion, very finely chopped
  • 1/4 cup fresh cilantro leaves
  • 1 jalapeño, stemmed, seeded, and minced (optional)
  • 2 tablespoons olive oil
  • Tostadas or tortilla chips
  • Chop fish into 1/2″ cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
  • Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
  • Serve over tostadas or with tortilla chips for dipping.


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