It's no surprise that halibut works well in ceviche. It actually takes well to virtually any cooking method you can think of: roasting, baking, grilling, frying, you name it. It is for this reason that halibut is my single, favorite Northeastern fish. I just love its meaty, lean texture and versatility. West Coast halibut is also available (usually at a cheaper price), but it's inferior to an East Coast catch. I have to admit that the texture of halibut in ceviche is a bit on the chewy side, but it's still very worth using. In this recipe the slight crunch from the crushed coriander seeds (seeds of the cilantro plant) and their oil lend complementary flavor and just the right amount of pleasing texture. If I had to eat one fish for the rest of my life, it would be halibut.
Set the halibut on a baking sheet, cover with plastic wrap, and freeze for about 2 hours, until very firm, but not frozen solid.
Once frozen, remove the halibut from the freezer and slice it crosswise very thin. In a nonreactive bowl, combine the sliced halibut, lime juice, and 1 tablespoon salt. Cover and refrigerate for 11/2 hours.
To make the coriander oil, toast the coriander seeds in a dry sauté pan over high heat until they begin to pop, about 4 minutes. Crush the seeds and 1 tablespoon salt with a mortar and pestle. In a small bowl, blend the crushed seeds with the oil and let rest at room temperature.
Before serving, gently toss the halibut and lime juice with the marinade ingredients and drizzle with the coriander oil.
Reprinted From: The Great Ceviche Book by Douglas Rodriguez.
Photography by Christopher Hirsheimer.
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