[Serves 4]

INGREDIENTS

1 lb 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” piece of fresh ginger, peeled and minced or grated

1/4 cup extra virgin olive oil

1/2 bunch cilantro, chopped

1 1/2 tsp 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

METHOD

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.

INGREDIENTS [PICKLED RED ONIONS]

[Yields 5 1/2 cups]

1 lb red onions, thinly sliced

1 cup white vinegar

1 tsp cracked black pepper

1 tsp roughly chopped cumin seeds

1 tsp dried oregano

4 cloves garlic, sliced

2 T sugar

1 1/2 tsp 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.