Serves 4

• 1 pound skinless, boneless Pacific halibut*, cut in 1/4-inch dice
• 1 cup freshly squeezed lime juice
• 1/2 red onion, diced
• 1 aji amarillo chile, stem and seeds removed, minced
• 1/2 to 1 jalapeño, stem and seeds removed, diced
• 1/2 inch piece of fresh ginger, peeled and minced or grated
• 1/4 cup extra virgin olive oil
• 1/2 bunch cilantro, chopped
• 1 1/2 teaspoons aji amarillo paste
• Salt, to taste
• Plantain chips or tortilla chips, for garnish
• Pickled Red Onions (see recipe below), for garnish
• Sliced California avocado, for garnish

In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/2 cup of lime juice.

Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.

Pickled Red Onions

Makes 5 1/2 cups

• 1 pound red onions, thinly sliced
• 1 cup white vinegar
• 1 teaspoon cracked black pepper
• 1 teaspoon roughly chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 beet, trimmed, peeled, and cut into 8 wedges

Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.

Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.

*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild-caught Pacific halibut a.k.a. Alaska halibut is a “Best Choice”. For more information, go to www.seafoodwatch.org.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.ciudad-la.com