Halibut Ceviche with Pistachios
8 oz Halibut*, no bones or skin, cut into 1/2" cubes
1 tsp sea salt (Redmond's Real Salt is my favorite)
1/4 cup fresh Italian parsley, minced
1/4 cup red onion, small dice
1/4 cup roasted unsalted pistachios, chopped (for extra flavor toast them)
A few cracks of fresh black pepper
1 tbsp apple cider vinegar
2 lemons, juiced
3 tbsp extra virgin olive oil
1. In a large bowl, toss together the halibut, salt, parsley, onion, and black pepper.
2. Drizzle with vinegar, lemon juice, and EVOO. Toss until evenly coated.
3. Taste and season with salt and pepper.
4. Cover the bowl and chill for at least 20 minutes. Serve within 24 hours.
Serve with plantain chips, carrot chips, or even on top of salad.
*For very fresh fish try Ocean Box
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