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Halibut Aguachile

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Halibut Aguachile
Brighten up your summer BBQ with this vibrant Halibut Aguachile! Fresh, tender, and slightly spicy, this ceviche-like dish can be scooped onto salty tortilla chips or tostadas for the ultimate appetizer. Fresh pineapple adds a hint of sweetness, while sliced serrano peppers create the perfect amount of heat.

Ingredients

  • 1 pound halibut, sliced into thin, bite-sized strips

  • 1/4 red onion, sliced thin

  • 5 large limes (or 10 small limes)

  • 1/2 avocado, cubed

  • 1/2 cup fresh pineapple, diced (or mango, as a substitute)

  • 1/2 teaspoon salt

  • 1/4 teaspoon Tajin

  • 1/2 serrano, pepper sliced thin

  • Cilantro, for garnish

  • BF Tortilla Chips and Ortega Homestyle Tostada Shells, for serving

Marinade

  • 1/2 cup fresh lime juice

  • 1 garlic clove, peeled

  • 1 cup cilantro, packed

  • 2 serrano peppers, de-seeded and chopped

  • 1 teaspoon salt

Directions

  1. Arrange your sliced halibut in a shallow serving dish. 
  2. Slice the limes in half and squeeze over the fish until covered.
  3. Sprinkle with a dash of salt and allow your halibut to cook in the lime juice for at least 20 minutes, flipping the fish after 10 minutes. When done, the halibut should be opaque white.
  4. Place the sliced onion in a small bowl. Cover with water and a sprinkle of salt. 
  5. Combine all of the marinade ingredients in a blender or food processor.
  6. Blend for at least 1 minute, scraping the sides as necessary.
  7. Pour the marinade over the halibut and lime juice.
  8. Drain the onions before scattering them on top along with your cubed avocado and diced pineapple.
  9. Garnish with fresh cilantro leaves and sliced serrano peppers.
  10. Sprinkle Tajin on top for extra flavor. 
  11. Serve alongside tortilla chips and tostadas! 
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