I recently interviewed Airis Johnson (Airis the Chef, one of Food Network’s Chopped Champion) and we had an absolute blast talking about her roots, growing up in New Orleans, her move to New York, and why she ultimately decided to do the chef thing.  While we ended up laughing a lot, the interview was also super real as Airis explained the not-so-pretty side of the food industry.  Wanna listen?  Search “Hungry for More : an Epicurean’s Dilemma” on YouTube for the video version, the audio versions can be found wherever you like to listen to podcasts.

Anyhoo – I always ask my guests a “Final 3” as a fun way to wrap up the interview, and Airis’ answer to the third question was ceviche.  She said it’s been her go-to lately and I really got a hankering to make my fave version of the lime-y, slightly spicy, super fresh dish.  The lime juice essentially “cooks” the seafood and I love to eat it with either tortilla chips or fried tortillas, avocado, sour cream… mmmm.  AND – citrus is so beautiful right now and I want to take advantage of all of the bright, juicy fruit.

OH!  And in the video attached, you’ll see how I celebrate citrus!  Blood orange marg.  Salud y’all!

Halibut Ceviche

2 lbs halibut, skin removed, chopped into chunks

1 clove garlic, minced

1-2 jalapeños, diced (seeded for less heat)

1 bunch cilantro, chopped

Zest of 1 lime

Juice of 4-5 limes

Olive oil



For serving:



Pickled onions


Sour cream



In a large bowl, add halibut, garlic, jalapeño, cilantro, lime zest and juice. Season with salt, add a splash of olive oil and stir. Let “cook” in fridge for 2-3 hours, stirring occasionally.

Serve ceviche with fried (or not) tortillas, avocado, pickled onions, and sour cream… or whatever your heart desires.