Halibut Ceviche

By Marlene Byerly of Anglers Lodge on the Kenai River

Cut 1/2 lb of halibut into small pieces.
Marinate halibut in juice mixture in a non-metal bowl for three hours. Drain and add to vegetable mixture.

Juice Mixture
1/4 c lemon juice
1/4 c lime juice

Vegetable Mixture
Chop each of the following vegetables into 1/8-inch pieces and mix all the ingredients.

1/2 c bell pepper
1/3 c black olives
1/3 c mushrooms
1/3 c onion
1 tomato
3 tbsp olive oil
3 tbsp ketchup
12 green olives
1/2 tsp tabasco
1/2 tsp salt
1/8 tsp basil
1/8 tsp oregano
1 tsp cilantro
1/2 c tomato juice

Serve chilled. Store in refrigerator. Do not keep for more than 36 hours.

But the perfect meal is not complete yet. To finish, Marlene says it's important to add the following to each of her recipes:

1 great day of fishing
2 or more good friends
3 or more fish tales
Relaxation, to taste
Laughter and camaraderie, heavy doses
Dash of tall tales
Pinch of the truth