Wild California Halibut Ceviche
cut into 1/4
section of fresh lemongrass
white part only, cut in half lengthwise
orange cherry tomatoes
small Serrano chile
extra virgin olive oil
sea salt flakes
In a medium bowl place the halibut, lemon juice, lemongrass and scallion.
Gently mix to coat the fish with the lemon juice and herbs. Place the halibut into the refrigerator to chill for 2 hours.
After 2 hours, check the fish to make sure it is cooked. The fish should be opaque.
Once chilled, drain the fish well, remove and discard the lemongrass.
Return the fish and scallions to the bowl, add the remaining ingredients.
Gently stir the ingredients together, then let the ceviche sit for 1/2 hour for the flavors to meld.
Serve the ceviche with tortilla chips or crackers.