Chilean Ceviche

Total Time:
4 hours

Servings:
10

Ingredients

2 pounds Halibut, fillet, chopped into 1-2 inch cubes

2 Serrano peppers, seeds removed, sliced thin

2 cups divided Dole® Pineapple Juice

1 cup Lime juice, fresh

1 tbsp Garlic, minced

2 tbsps Cilantro, fresh picked, minced

2 tsp Salt, kosher

1 cup Dole® Tropical Fruit Salad

½ cup Shallots, thinly sliced

2 cups Roma Tomatoes, seeded and diced

1 cup Yellow Bell Peppers, seeded and diced

1 tbsp Cumin

2 tbsp Extra Virgin Olive Oil

2 tsp Salt, kosher

Hot sauce, to taste

3 cups Tortilla Chips, salted

Transfer the diced fish to a large bowl. Add the serrano peppers, garlic, cilantro, and salt. Cover with the lime juice and 1½ cups of Dole juice. If your fish is not completely covered, add more lime (or Dole juice) as needed until it is.
Cover the bowl with plastic wrap and transfer to the refrigerator to keep cold. Allow your fish to cook for 1-4 hours. Stir every hour.
About 30 minutes before serving add the shallots, tomatoes, and bell pepper to a new, larger, mixing bowl. Add the remaining Dole juice and sprinkle with approximately 1 teaspoon of salt and all the cumin. Mix well to combine. Allow the tomatoes, shallots, and bell pepper to rest for approximately 15 minutes. Drain approximately half the liquid from the bowl, cover, and set aside in the refrigerator.
Once the fish is ready, add the tropical fruit tidbits, tomato, shallots, and bell peppers to the fish, mixing well to combine. Stir in the olive oil and several dashes of hot sauce, if desired.
Serve with a side of tortilla chips.