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The high acidity in citrus juice denatures, or rearranges, the proteins in fish in the same way heat does, so while it ’s not technically “cooked,” it’s not raw either. The halibut can become too firm if you let it sit for too long in the juice, so be sure to serve it right after bringing it to room temperature. Give the gazpacho a quick stir or whirl in the blender before serving if it looks like it has separated.
1. Prepare ceviche: To a large bowl, add fish and jalapeño. Stir in lime juice, lemon juice and salt. Stir until well combined, pressing down to submerge fish in liquid. Cover surface directly with plastic wrap. Refrigerate for 8 to 10 minutes.
2. Remove plastic wrap; stir well and press down on fish to submerge in liquid. Cover surface directly with plastic wrap. Refrigerate until fish is white and opaque throughout, 8 to 10 minutes more. Drain, discarding liquid. Return to bowl. Stir in onion, bell pepper, oil, cilantro and black pepper. Set aside at room temperature for about 10 minutes.
3. Meanwhile, prepare gazpacho: In a blender, combine all gazpacho ingredients except oil; blend until smooth. Remove stopper from lid ; gradually drizzle in oil, blending until combined. Refrigerate until needed.
4. Divide gazpacho among bowls. Top with fish mixture, dividing evenly.
- Serving Size 1/6 of recipe
- Calories 311
- Carbohydrate Content 7 g
- Cholesterol Content 37 mg
- Fat Content 18 g
- Fiber Content 2 g
- Protein Content 15 g
- Sodium Content 558 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 18 g
- Polyunsaturated Fat Content 3 g