The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Halibut Ceviche by Emanuelle Lee

(9:35)
5
stars
Ready In
Prep Time
Cook Time
Inactive Time
Loyd Grossman
Loyd Grossman
155 Followers
In Round 1 of the Food Blogger Challenge, Emanuelle Lee shows us how to cook her version of a Peruvian ceviche. Using a halibut fillet, with a mixture of orange, lemon, lime juice and Emanuelle's secret ingredient ketchup, this ceviche is complex and delicious. Join Loyd Grossman in this Grokker Premium Video as he tries Emanuelle's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Emanuelle in the next round.

Cooking Recipe

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes

Ingredients:
Ceviche
4 tortillas, cut into 6 pieces
Salt to taste
Pepper to taste
2 tsp smoked paprika
Olive oil
1 large fillet of halibut, roughly diced
1 orange, juice and zest
5 limes, juice and zest of 1½
4 lemons, juice and zest of 1
1 cup tomatoes, diced
½ cup red onions, diced
2 tbsp piquillo peppers, roughly chopped
½ cup ketchup
2 tsp french mustard
2 tbsp cilantro, chopped for garnish

Homemade Peri-Peri Sauce
½ cup of olive oil
½ cup red wine vinegar
3 tbsp dried chili flakes
2 bay leaves
3 cloves garlic, finely diced

Directions:
Ceviche
1. Start by preparing the tortillas. Pre-heat an oven to 360°F (180°C). Brush the tortillas with olive oil, sprinkle with the smoked paprika, and season with salt and pepper.

2. Bake the tortillas in the oven for 12 minutes, turning them over after 6 minutes and brushing them with a little more oil.

3. To prepare the ceviche, place the halibut into a large bowl, and add the zest of 1 orange, the zest of 1 lemon and the zest of 1½ limes. Then add the juice of 1 orange, the juice of 5 limes, the juice of 4 lemons, the tomatoes, and season with a little salt. Mix the ingredients thoroughly.

4. To the ceviche, add the red onions, the piquillo peppers, the ketchup, the french mustard, and ¾ tsp homemade peri-peri sauce, mix the ingredients together well, cover with cling film, and place in the fridge for a minimum of 15 minutes.

5. To serve, place the ceviche in a bowl, garnish with cilantro, and serve the tortilla chips on the side.

Homemade Peri-Peri Sauce
1. To make the peri-peri sauce mix together the olive oil, the red wine vinegar, the dried chili flakes, and the bay leaves. Place this in the microwave for 30 seconds, and then add the garlic. This should be made at least 2 days in advance, but will get better the longer you leave it.

Halibut Ceviche
Other Videos You Might Like
Thumbnail image for Honey-Baked Salmon
Joanne Cooke
5:08
Thumbnail image for Fish Tacos
Valentine Warner
9:34
Thumbnail image for Shrimp Chow Mein
Linda Anusasananan
7:01
Thumbnail image for Barbecue Shrimp & Grits
David Lawrence
9:06
Thumbnail image for Pan-Seared Scallops
Loyd Grossman
6:34
Thumbnail image for Miso Roasted Flounder
Alex Ong
5:03
Thumbnail image for Shrimp Pad Thai with Eggs
Chef Tomm
6:02
Thumbnail image for Roasted Sea Bass
Maya Adam
7:38
Thumbnail image for Fried Catfish & Jambalaya
David Lawrence
14:13
Thumbnail image for Mahi Mahi Tacos
Gonzalo Rivera
5:03
Thumbnail image for Italian Seafood Stew
Staffan Terje
16:02
Thumbnail image for Baked Halibut Alla Nonna
Joanne Cooke
4:12
Thumbnail image for Miso Black Cod
Reiko Hashimoto
5:43
Thumbnail image for Soba Noodles with Prawns
Reiko Hashimoto
10:38
Thumbnail image for Whole Steamed Snapper
Alex Ong
4:19
Thumbnail image for Nigiri Sushi Two Ways
Reiko Hashimoto
9:47
Thumbnail image for Italian Garlic Prawns
Eric Lee
10:53
Thumbnail image for Chinese Fried Anchovies
Alex Ong
3:17
Thumbnail image for Bacon-Wrapped Scallops
Geoff Rigby
6:42
Thumbnail image for Crab Quiche
Michel Roux Jr.
10:33
Thumbnail image for Potato Rösti with Salmon
Jassy Davis
8:33
Thumbnail image for Saffron Curry Prawns
Valentine Warner
6:41
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos