~Makes 4 appetizer sized servings~

• 8 oz. Fresh Halibut, cut into 1/4" dice
• 1 Large tomato, seeded and cut into 1/8" dice
• 1 Fresh jalapeno, seeded and finely chopped
• 1/4 Cup Walla Walla sweet onion, finely chopped
• 1/4 Cup Chopped fresh Cilantro
• Juice of 3 fresh limes
• Kosher or sea salt & black pepper, to taste
• Optional garnishes: Fresh cilantro, lime wedges & freshly ground chipotle pepper powder

Combine all ingredients in a non-reactive bowl and let marinate for 30 minutes to an hour in the refrigerator. The acid in the limes will "cook" the halibut. Adjust seasonings to taste.

Serve with freshly baked corn tortilla wedges, cool crispy cucumber slices, and/or creamy avocado.

*Fresh ahi tuna, scallops, shrimp, or firm white fish such as red snapper or cod also work well with this recipe*

With all ingredients except limes coming from either the Snohomish or Everett Farmer's Market, this can truly be classified as fresh and local!

I purchased fresh halibut collars at the Everett Farmer's market for $1.75 per pound and took enough of the sweet flesh for the ceviche and will smoke the rest and flake from the sturdy bones for a fabulous torta layered with local fresh dill, purple scallions and lemon laced cream cheese.