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Deborah Baic/The Globe and Mail

The original recipe calls for sierra mackerel, but halibut is more readily available. Chilies and other Mexican ingredients are available at Latin American stores and online. Tomatillos look like green tomatoes with a papery skin that is removed before using. Leave the seeds in the jalapeno for a hotter taste.

Ready time: 3 hours

Wine pairings:

You’d be better off with a citrusy, lean white, such as Rias Baixas or dry Sherry, both from Spain. Or try a frosty gin or vodka martini with lemon zest. - Beppi Crosariol


250 grams (8 ounces) boned and skinned halibut or mackerel

1/3 cup lime juice

Sea salt to taste

150 grams (about 5 ounces) tomatillos, finely chopped

1 jalapeno, seeded and finely chopped

1/2 cup finely chopped pitted green olives

1 tablespoon finely chopped white onion

1/4 cup roughly chopped cilantro

2 tablespoons olive oil

2 avocados, peeled and cut into small cubes


Cut fish into 1/2-inch pieces and place in bowl. Stir in lime juice and salt and mix well. Refrigerate for about 2 hours.

Stir in remaining ingredients except for avocado, adjust salt and marinate for about 30 minutes. Spoon into glasses (martini work well) and top with avocado.

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