Recipe Halibut, Rhubarb, Peach and Corn Ceviche

Prep: 20 min
Cook: 5 min
Returns: 4 servings

INGRÉDIENTS

1. Canadian halibut, cut into large cubes-600 g (1.3 lb)
2. Salt-To taste
3. Pink peppercorns, crushed-To taste
4. Limes-2, juice and zest
5. Fresh rhubarb juice (about 3 stalks, see NOTE)-125 ml (1/2 cup)
6. Olive oil-45 ml (3 tbsp)
7. Scallion, red, thinly sliced-1
8. Jalapeno, diced-1
9. Corn on the cob, grilled and deseeded-1
10. Peach, cut into macedoine-1
11. Mint leaves, chopped-5
12. Basil leaves, chopped-5
13. Fleur de sel-To taste
14. Espelette pepper-To taste
15. Corn chips (optional)-To taste

PRÉPARATION

1. In a bowl, place the halibut on ice. Season with salt and pink pepper.
2. Add the lime juice and zest, as well as the rhubarb juice, then let the halibut cook with the acidity of the marinade for 5 minutes.
3. Add the olive oil and mix the ingredients well.
4. Add the onion, jalapeno, corn, peach, and fresh herbs, then mix everything well.
5. Season the dish with fleur de sel and Espelette pepper.
6. Serve the ceviche very cold with corn chips.

Note: For the rhubarb juice, cut the rhubarb stalks into pieces of about 5 cm (2 in), then use a juicer to extract the juice. If you don't have a juicer, you can substitute lime juice for the rhubarb juice.