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Chefs on the air

Mary Sue Milliken and Susan Feniger

Border Grill - Mandalay Bay

Border Grill Ceviche

Serves 6

1 pound halibut fillet, impeccably fresh
3/4 cup freshly squeezed lime juice
1 large ripe tomato, cored, seeded and diced
1 small red onion, finely diced
1/2 cup roughly chopped cilantro
1 to 3 jalapeños, sliced in thin circles
2 cups clam juice
1 teaspoon salt, or to taste
Romaine lettuce leaves for garnish
corn tortilla chips for garnish

Dice the halibut in 1/2-inch cubes and place in a glass or porcelain dish. Add 1/2 cup of the lime juice and toss to coat evenly. Let marinate 30 to 45 minutes, then drain.

Place in a bowl with remaining 1/4 cup lime juice, tomato, onion, cilantro, jalapenos, clam juice, and salt. Mix well and set in refrigerator 1 to 2 hours to let flavors blend.

Serve in tall chilled goblets with spears of Romaine and crispy corn tortilla chips.

Copyright © 2005, Mary Sue Milliken and Susan Feniger

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