One of our Tapas offerings, Christmas 2020. Hands-on time: 15 minutes; Start to finish: 5 hours. Serves 4 as part of a tapas spread.
Ingredients
- 1 pound sashimi quality halibut, swordfish, sole, or other firm fish, cut into 1/2 inch cubes
- 1 1/2 cups fresh lime juice (about 18 limes)
- 1 small white onion, finely chopped
- 2 large jalapeños, stems removed, and roughly sliced
- 1/4 cup pitted green olives
- 3 ripe Roma tomatoes, cored, and chopped into 3/8 inch pieces
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tsp salt
- 1 tsp sugar
Directions
- Place the fish in a medium glass bowl and add the lime juice. Stir in the onion and cover with plastic wrap. Refrigerate for 3 to 4 hours.
- Drain the fish and onion mixture, reserving about 1/3 of the liquid in the refrigerator.
- In a food processor, pulse together the jalapeños and green olives. Add the mixture to the fish and onions.
- Add the tomatoes, cilantro, olive oil, salt, and sugar. Refrigerate prior to serving, no more than an hour or so.
- Serve with fresh tortilla chips, with or without adding back some of the lime juice liquid, depending on your taste.
