The problem with writing about sustainable seafood is that it makes you really hungry for seafood, which can be a challenge if you’re trying to limit your consumption. I figure reading about sustainable seafood must make all of you hungry, so after last week’s post on what to eat and why, I went out to the fish market and decided to whip up an ocean-friendly ceviché.

Ceviché is traditionally made with raw fish. The lime juice bathes the fish in flavor and “cooks” it, in a manner. During the process you will notice that the fish turns from translucent to opaque and develops a toothsome quality, as if it were cooked. If you would prefer to cook the fish, you may cut it into cubes, poach it quickly (for 30 seconds or so), drain immediately and then toss with the other ingredients.

For the Ceviché:

3/4 pound halibut (you could use farmed striped bass or other sustainable, firm-fleshed white fish), cut into cubes
Juice of 3 limes
Chopped cilantro to taste
One-half of an avocado, cut into bite-sized pieces
10 cherry tomatoes, halved (I actually used a firm plum instead of tomato. Try it if you still have plums in your market)
One-half of a large jalapeno (or a whole small one) quartered, seeded, and diced
1 small shallot, sliced thinly
Salt
Pepper
Aleppo pepper to taste (you can substitute cayenne if Aleppo is unavailable)
Freshly fried corn tortillas or store-bought chips for serving

Combine all the ingredients and refrigerate for 45 minutes to 2 hours before serving. Serve atop freshly fried corn tortillas like a tostada, or in a stemmed glass with chips on the side.

Image: cyclonebill

Recipe Copyright 2009 Vanessa Barrington

Note: please use organic, local ingredients whenever possible.

The post Ecosalon Recipes: Sustainable Seafood in Practice: Halibut Ceviché Recipe appeared first on EcoSalon.