We can think of almost nothing more delicious on a hot August night than fresh, light ceviche. Adding nori at the end introduces depth and crunch. Look for nori in the Asian foods section of most supermarkets; it's dried seaweed that comes packaged in sheets (and is what's used for sushi rolls). If halibut is a little too pricey, try striped bass or flounder. Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances the bright twang of lime and herbal fragrance of cilantro.
3 to 4 medium limes
1 cup loosely packed chopped fresh cilantro, plus more leaves for garnish
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1 1/2-lb.) raw skinless halibut fillet, cut into 1/2-in. pieces
1 medium yellow bell pepper, chopped
1 sheet nori (dried seaweed)
Thai chile or red chile slices (optional)
Est. added sugars 0
How to Make It
Grate 1 tablespoon rind from limes. Squeeze 1/2 cup juice from limes. Combine rind, juice, 1 cup cilantro, and next 5 ingredients (through bell pepper) in a large bowl. Cover and chill 2 to 3 hours, stirring occasionally.
Heat a large skillet over medium-high heat. Add nori to pan; toast nori 1 to 2 minutes or until fragrant, turning once. Snip nori into small pieces using scissors, and sprinkle on ceviche. Garnish with additional cilantro and chile slices, if desired.
The marinade takes a few hours to chill so the active time for this recipe is only approximately 15 minutes.