Halibut Ceviche with Stone Fruit

Here's a unique and flavorful ceviche recipe featuring halibut, peach slices, apricot slices, pickled red onions, cilantro garnish, crushed Marcona almonds, and a drizzle of Moroccan spice-infused olive oil

Serving Size: 4

Ingredients

• 1 lb Fresh Halibut, cut into small cubes
• 2-3 Fresh Peaches, thinly sliced
• 2-3 Fresh Apricots, thinly sliced
• 1/2 cup Pickled Red Onions
• 1/2 cup Fresh Cilantro Leaves, chopped
• 1/4 cup Crushed Marcona Almonds
• Juice of 2-3 Limes
• Salt to taste
• 1 tbsp Spice Tribe Marrakesh Sitar Moroccan Blend
• 1 tsp Spice Tribe Maras Chile Flakes
• 1/2 cup Olive Oil

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Directions

• Make the Moroccan Spice Infused Olive Oil:
• In a small saucepan, gently heat the olive oil over low heat and add the spice blend
• Add all the spices and stir well. Allow the spices to infuse in the oil for about 5-7 minutes, making sure not to let the oil get too hot.
• Remove from heat and let it cool. Once cooled, strain the oil through a coffee filter to  remove the spices
• Prepare the Halibut:
• Place the halibut cubes in a bowl and pour the lime juice over them. Ensure the fish is fully coated in the lime juice. Sprinkle the Maras chile flakes and season with salt.
• Cover the bowl with plastic wrap and refrigerate for 10 to 15 minutes, or until the fish turns opaque and is slightly "cooked" by the lime juice.
• Assemble the Ceviche:
• Add some of peach slices, apricot slices, and pickled red onions to the bowl.
• Gently toss everything together to combine.
• Garnish and Serve:
• Plate the ceviche on a serving platter.
• Drizzle the Moroccan spice infused olive oil over the top, but you don’t need to use all of it; you should have some leftover.