Lauren Collins
Cape Cod meets tropical island getaway with this ceviche recipe, using fresh and local halibut, served on traditional patacones for a no-fuss, perfect summer dish.
Ceviche is a quintessential island dish that is great for hot days when you couldn't even fathom eating something hot! I've tried a lot of ceviche in my short 32 years on this planet, and not one has ever disappointed me.
Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing. Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never thought to try it here with our own local fish!
Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley. She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer, and the variety of fish to use in a ceviche are endless (we made ours with needlefish, and others make it with shark as well).
In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish. I had never thought to use halibut for ceviche, because generally it is done around here with mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche. It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.
