A pungent mixture of lime juice, fish sauce, and ginger infuses raw halibut with intense flavor for a unique first course. Don't marinate any longer than 30 minutes, as the citrus will begin to alter the texture of the fish. For food safety purposes, use thawed frozen-at-sea (FAS) halibut. (See “Safety Concerns� below.)

James Peterson
Recipe by Cooking Light July 2008

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide the fish slices evenly among 6 plates. Combine juice and remaining ingredients; brush evenly over fish. Cover and chill 30 minutes. Serve immediately.

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  • Safety Concerns: Always marinate meat and fish in the refrigerator. You can use some of the marinade for basting after removing the meat or fish from it only if you bring the marinade to a boil and cook for five minutes to kill any bacteria.

  • Although the acid in a marinade appears to “cookâ€� raw fish in seviche, it doesn't eliminate bacteria the same way cooking with heat does. When marinating fish that won't be cooked, make sure the fish is sushi-grade, or frozen-at-sea (FAS) fish; both are safe for healthy adults to consume raw.

Nutrition Facts

89 calories; calories from fat 17%; fat 1.7g; saturated fat 0.3g; mono fat 0.6g; poly fat 0.6g; protein 15.9g; carbohydrates 1.5g; fiberg; cholesterol 24mg; iron 0.7mg; sodium 260mg; calcium 38mg.