Cabrera's Halibut Ceviche Over Corn Tostadas

Halibut Ceviche
Halibut Ceviche

Corporate Chef Gabriel Cabrera created this delicious Mexican staple food dish with Halibut-twist. Bon Appétit!

Cabrea's Halibut Ceviche Over Corn Tostadas

Serves 8


1 bag of corn tostadas Los Pericos (or any round corn tostadas)
2 pounds fresh Halibut, cut into 1/2-inch pieces
1 quart clam juice or fish, vegetable or chicken stock
1 cup chablis
1 cup water
4 fluid ounces lime juice
2 fluid ounces of olive oil
1 clover garlic minced
3 teaspoons Kosher salt
1/2 teaspoon black pepper

  1. In a saucepan, combine all ingredients above except Halibut and tostadas.
  2. Bring to a boil over medium-high heat.
  3. Add the Halibut and cook until the fish reaches 125 degrees (or until desired done-ness)
  4. Strain the Halibut and chill until cool in a shallow pan in the refrigerator.
  5. While waiting to chill prepare the marinade.
Ceviche Marinade Ingredients

4 cups freshly diced tomatoes, 1/4-inch pieces
1 cup white onions-diced 1/4-inch pieces
1 bunch chopped cilantro
2 fluid ounce lime juice
6 fluid ounces. cocktail sauce
6 fluid ounces ketchup
2 each avocados, diced 1/2 inch pieces
2 teaspoons Kosher salt

Ceviche Marinade Directions
  1. Take all of the above ingredients and mix gently in a bowl with a rubber spatula including the chilled Halibut.
  2. Marinate in the refrigerator for 20 minutes.
  3. Scoop the ceviche onto the tostados right before they are eaten.
  4. The tostada will get soft if the ceviche is put on too early.
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