A Cross Country Meadows B&B

Girdwood, Alaska

Specialty Recipe

Halibut Ceviche

Measurements in parentheses are for a larger recipe.

Ingredients

1/2 pound halibut (20 ounces)

1/4 cup ReaLemon lemon juice (1 cup)

1/4 cup Rose's lime juice (1 cup)

1/3 cup green pepper, chopped (1 cup)

1/3 cup black olives, sliced (1 cup)

1/3 cup mushrooms, sliced (1 cup)

1/3 cup onion, chopped (1 cup)

1 tomato, diced (3)

3 Tablespoons olive oil (1 cup)

3 Tablespoons ketchup (1 cup)

6 large pimento-stuffed green olives, sliced (10)

1/2 teaspoon Tabasco pepper sauce (2 teaspoons)

1/2 teaspoon salt (2 teaspoons)

1/8 teaspoon dried basil (1 teaspoon)

1/8 teaspoon dried oregano (1 teaspoon)

1 teaspoon fresh cilantro, chopped (1 Tablespoon)

4 ounces tomato juice (12 ounces)

Cut halibut very neatly into 1/2-inch dice (1-inch cubes for larger recipe). Mix bottled juices. Put halibut in glass or steel container and cover completely with mixed juices. In separate container, mix remaining ingredients gently. Let both marinate separately in refrigerator for 3 hours.

After 3 hours, drain fish mixture and fold carefully into vegetable mixture. Serve immediately in avocado halves, as we do at the restaurant, or in a bed of romaine or with tortilla chips. Leftovers can be refrigerated, tightly covered, for 36 hours.

This recipe is used by permission from Double Musky Inn; a New Orleans Style Restaurant in Girdwood, Alaska (907) 783-2822.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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