CL August Feature: 5 Ingredient Dinners
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Ginny Branch
Ingredients
3 to 4 medium limes
1 cup loosely packed chopped fresh cilantro, plus more leaves for garnish
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1 1/2-lb.) raw skinless halibut fillet, cut into 1/2-in. pieces
1 medium yellow bell pepper, chopped
1 sheet nori (dried seaweed)
Thai chile or red chile slices (optional)
Preparation
1. Grate 1 tablespoon rind from limes. Squeeze 1/2 cup juice from limes. Combine rind, juice, 1 cup cilantro, and next 5 ingredients (through bell pepper) in a large bowl. Cover and chill 2 to 3 hours, stirring occasionally.
2. Heat a large skillet over medium-high heat. Add nori to pan; toast nori 1 to 2 minutes or until fragrant, turning once. Snip nori into small pieces using scissors, and sprinkle on ceviche. Garnish with additional cilantro and chile slices, if desired.
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