Halibut and Kumquat Ceviche Recipe

So I had a bunch of fresh kumquats in the frig, and while I could have just eaten it for a burst of citrus in the night, I decided to use it in a dish.

When I cut into the tiny footballs, they reminded me of sliced jalepenos, which then reminded me of a raw fish dish I had a Nobu in Honolulu. That signature dish of Nobu Matsuhisa is a spicy ceviche dish.
This recipe isn’t spicy like that dish, but substitutes the jalapeno with the kumquats and uses a Chinese warm soy-oil dressing to slightly warm the fish so it’s not totally cold.

Raw fish is always a super easy dish to make because there’s very little cooking. The key is to get really fresh fish, so you just have to go to a fishmonger you trust and ask for what’s fresh for the day. In my case, it was this meaty halibut that was beautifully translucent white with touches of pink. And then I topped it off with the kumquat slices. Enjoy!

Ingredients
6 oz. sushi-grade fresh fish such as halibut
2 T soy sauce
2 T sesame oil
juice from one lime
1 T finely chopped green onion
thinly sliced kumquats (about 2 or 3 kumquats)

Thinly slice your fish filet into pieces and lay them on an oven-safe plate.

In a small saucepan, heat the soy sauce and sesame oil, throwing in the green onion and lime juice near the end. Then drizzle the sauce over the fish slices. Garnish with the thinly sliced pieces of kumquat.

Makes two servings.

Pair with a glass of sake.

TIP: I like using halibut for these types of raw fish dishes because, like tuna and salmon, halibut is pretty high in fat, making it moist and rich when eating raw. When shopping for fresh fish, smell it to make sure it doesn’t have a spoiled fish smell. It should either smell like nothing or like the ocean. It also should have a nice sheen or shine, which means it’s not drying out.