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Acapulco Style Ceviche

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Gonzalo Rivera, Level 1
Gonzalo Rivera
A Mexican staple made with the freshest ingredients. The halibut is cooked with the acidity of the lime and orange juice accompanied by fresh avocado, red onion, diced tomatoes and serrano chilies.

Cooking Recipe

Serves: 3


1 pound halibut filet
1 avocado
¼ cup diced red onion
¼ cup diced tomato
½ cup Ketchup
3 limes
1 orange
½ teaspoon orange zest
½ teaspoon lime zest
¼ cup diced cucumber
¼ cup serrano pepper
salt to taste


1. Cut the halibut, add the lime juice. Place a bowl on ice and add the halibut. Let sit for 10-15 minutes.

2. In another bowl on ice, combine the ketchup, orange juice, citrus zest, lime juice, red onion, diced tomatoes, and serrano chiles. Season with salt to taste.

3. Just before serving, combine the fish, sauce and cilantro.

4. Place in serving bowl and garnish with avocado slices and cilantro sprigs.



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