Halibut Ceviche with Tomato and Pineapple

Ingredients for Halibut Ceviche with Tomato and Pineapple

• 1 garlic clove, finely grated

• 180ml fresh lime juice

• 2 tablespoons tequila blanco

• 1 teaspoon agave nectar

• 1/4 small pineapple, cut into 1/2-inch pieces (about 80g )

• 1 medium tomato, chopped

• 1 small onion, finely chopped

• 4 radishes, trimmed, thinly sliced

• 1/2 jalapeño, thinly sliced

• 170g halibut fillet,

• 1 avocado, cut into 1/2-inch pieces

• 1/4 cup finely chopped coriander

• 1/4 cup finely chopped mint

• Kosher salt

How to make Halibut Ceviche with Tomato and Pineapple

Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, coriander, and mint; season with salt.

Chill 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.