Our friend Libby brought this halibut ceviche to a potluck, and it was a hit! It's perfect for summer and the flavor is excellent. I love the chopped purple cabbage for a pop of extra color.
INGREDEINTS:
PREPARATION:
Skin and dice halibut into 1/2 in chunks.
Cover with citrus juices (add more OJ to cover if needed)
Cover and chill for 1-3 hrs. Drain juice.
Combine all other ingredients (add diced fresh pineapple if you want!) adding salt to taste and serve with tortilla chips.
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The time has come when sleep comes in two hour chunks and the deck of the Courageous is filled with fish. The crew is working around the clock, harvesting the world's best wild Alaska sockeye salmon to fill your freezers.
The F/V Courageous is currently in the Nushagak fishing district with about 650 other boats, waiting for the sockeye salmon to strike.
We've been super busy with preseason tasks the past few weeks, and now the F/V Courageous and its crew are on their way to Bristol Bay.