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Halibut Fish Cheeks

halibut fish cheeksFish cheeks? The first time I heard this we were living in Hong Kong. The Chinese love fish and the prized part is the cheek. Why?  The cheeks are the tastiest and sweetest part of the fish…I kid you not! Tender chunks of flesh that smell like the ocean and are opaque. A smaller fish yields cheeks that tend to look like sea scallops whereas a larger fish can have cheeks the size of a hamburger patty. Continue Reading →

Halibut Ceviche with Watermelon

Halibut Ceviche with Watermelon by The Culinary ChaseCeviche (seh-BEE-chay), popular in Central and South America, is a seafood dish and consists of raw fish marinated in citrus juice and seasoned with chilies and chopped coriander.  The citric acid in the juice cooks the fish making the flesh opaque and firm just as if it had been cooked over heat.  The first time I ever encountered ceviche was back in the early ’80s when my friend Michelle served it one night for dinner.  I was intrigued as to what ceviche was but more importantly would I like it?  I can’t recall if she used scallops or shrimp but what I do recall is that I liked it!  Typically, ceviche is made with sea bass or flounder but just about any fish or shellfish will work.  Halibut ceviche with watermelon work surprisingly well together.  It’s a light and fresh dish so get ready for your taste buds to be dazzled!

250g skinless halibut fillet
juice of 4 limes (or enough juice to cover fish)
small handful coriander, chopped
1 cup watermelon, diced (more if desired)
half a small red onion, thinly sliced
1/2 cup English cucumber, peeled and chopped
4 cherry tomatoes, chopped
green chili pepper, seeded and finely chopped
sea salt

1. Cut fish into 1/4-inch slices or cubes and toss into a non-reactive bowl. Add lime juice, onion and a pinch of sea salt and toss to combine.  Let set 10 minutes or until you see the fish go from translucent to opaque.
2. Add remaining ingredients and gently toss.  Serve on plates or on endive leaves.

The Culinary Chase’s Note:  Make sure the fish you use is very fresh as the acid from the juice does not kill bacteria and parasites as well as heat does.  For a Thai-style taste, add a tablespoon of fish sauce. Enjoy!