Happy Fridaaaaaaaay!
My week has been insane and stressful, and I’m SO ready for the weekend!!! I started the week off feeling like last weekend was entirely too short after the chaos and insanity that was my work-week-into-San-Diego-continuing-education-conference fiasco. And then one of my cases totally exploded, and I spent the last few days working on some super stressful messes.
BUT it should all be over pretty soon this morning, and I’m beyond excited to relax this weekend 🙂
What are you doing this weekend? Any big plans? How was your week??
Okay, time for some food. I actually made this a few weeks ago, but procrastinated posting until I decide what would be my first non-vegan debut (which was SEA STEAK, yummmmmmm)!! Now it’s time for super fantastical easy mango halibut ceviche!!! Such a fun recipe, and ceviche is way easier than I think you would expect!
Not quite sure what ceviche is? It’s fish that is soaked in citrus juice, so that the juice essentially cooks it. You don’t ever actually heat it, but the texture totally changes to be way more like cooked fish than raw fish.
The citrus also is supposed to remove bacteria, so you should be able to do this even with frozen fish, but that terrifies the daylight out of me, so I used never-been-frozen halibut (and double-checked with my fish monger first that it would be okay for ceviche!)
THEN you serve it with these ridiculous little wontons coated in sesame oil and salt and crisped up as little chippies! I die.
It’s basically like super fancy awesome chips and salsa that you can eat for dinner 😉
- 1 small red onion, diced
- 1 lb halibut, diced
- 6 limes
- 6 lemons
- 1 mango, diced
- 1 avocado, diced
- 1 bell pepper, diced
- 1 jalapeno, minced (you can add more if you can handle the heat!)
- 1/2 package wonton wrappers
- 1 T toasted sesame oil
- 3/4 t salt
- Juice limes and lemons. Add diced onion and fish and let soak for at least 4 hours. I let mine soak for about 8 1/2 (while I was at work) and it still worked perfectly. Drain extra citrus juice (but leave a tiny to help form a sauce.)
- Toss fish with peppers, jalapeno, mango, and avocado. Give it a taste and make sure it’s as flavorful as you want it. You can add a little salt, sesame oil, or cilantro to add some great flavor!
- For the wontons, preheat oven to 350 degrees. Cut the wrappers into little triangles for chips, coat lightly with sesame oil. Put a cooling rack over a baking sheet and lay the wonton wrappers in a single layer on the cooling rack. Then sprinkle with salt. Bake for about 5 minutes. Check on them pretty frequently, because they go from perfectly golden to totally black in about 4.2 seconds. 😉
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