Hello, welcome to Kelly’s Kitchen! We enjoyed the summer solstice, and it seems that Mother Nature got the memo, because we have fully launched into summer heat, here in Athens. Today, I have another super-easy recipe, perfect for hot summer weather. Ceviche is a cold seafood salad that is light and refreshing. Ceviche originated in Peru, where historically, the fish is “cooked” by bitter orange juice. We do it here with lemon and lime juice. The acid in citrus juice denatures the proteins in the fish flesh, firming it up and turning it opaque, essentially cooking the fish. You can use all kinds of different seafood in ceviche. Let’s get to Halibut Ceviche!
Halibut Ceviche Ingredients
Our ingredients are simple: lemon and lime juice, red onion, tomato, Serrano peppers, and chopped cilantro, a little garlic, and of course, the Halibut. We will dice some avocado to mix in when we are ready to serve. As for the fish, you can use whichever firm white fish you can get most fresh. Perhaps you can’t get fresh halibut, you can go for cod or tilapia. The freshness of the fish is important because while the citrus juice will cook the fish, it won’t kill potential parasites, no matter how long you marinate it.
- 1 ½ lbs. Halibut, blotted dry and sliced into 1/2-3/4 inch cubes
- 4 Plum Tomatoes, seeded and diced
- ½ cup Red Onion, diced
- ½ cup Cilantro, chopped
- 2 Serrano Peppers, seeded and minced
- 2 Garlic Cloves, minced
- ½ cup Lime Juice, freshly squeezed
- ½ cup Lemon Juice, freshly squeezed
- 1 ½ tsp. Fine Sea Salt
- 1 – 3 tsp. Sriracha Sauce
- 1 Avocado, seeded and diced
- 2 Scallions, sliced thinly on the bias
How to Prepare Halibut Ceviche
Step 1
Cut the fish into 1/2 to 3/4-inch cubes. Otherwise, we have everything diced, minced, and chopped. We are using a baking dish instead of a bowl so that the fish can sit in a relatively flat layer, to get an even marinade. Add the fish, cilantro, tomatoes, onion, and garlic to a 9”x 13″ baking dish. In a glass, 9×13″ baking dish, place the halibut, tomato, red onion, cilantro, Serrano peppers, and garlic.
Step 2
Strain fresh-squeezed citrus juice through a fine mesh strainer into a large, glass measuring cup. To the citrus juice, add sea salt and Sriracha; whisk to combine.
Step 3
Pour the citrus juice mixture over the raw fish mixture. Mix until combined. Cover and place in the refrigerator.
Step 4
Allow the fish to marinate for 2 hours, uncover, and stir the Halibut Ceviche. For medium-rare, serve now.
Step 5
For well-done fish, re-cover and refrigerate for another 2 hours, until the halibut is opaque and cooked through.
Opaque, well-done fish for the Halibut Ceviche.
Step 6
Garnish with avocado and scallions, serve with tortilla chips, or over lettuce as a salad.
I like to serve Halibut Ceviche as a dip, with tortilla chips. Just put out a spoon to spoon ceviche onto a chip and enjoy! The flavors of the ceviche are salty, sour, and a little spicy; the texture of the fish is tender; the avocado adds a little richness with its silky smooth texture. Overall, everything comes together in a fresh and bright summertime dish.
Thank you for stopping by today for Halibut Ceviche! If you’re skeptical about cooking fish in citrus juice, you can lightly poach the cubed fish and then carry on with the rest of the recipe, letting it marinate for 2 hours, instead of four. But I do encourage you, if you can be sure of the freshness of the fish, to try it this way. I think you will be surprised at how well it works and how fresh it tastes. If you’re looking for another great recipe to kick off summer, try my Teriyaki Chicken Skewers with Pineapple & Peppers. Are you already a fan of Ceviche? Let me know; leave a comment here! Take care and be well, everyone! xo Kelly
Key Equipment
Halibut Ceviche
Ingredients:
- 1 ½ lbs. Halibut blotted dry and sliced into 1/2-3/4 inch cubes
- 4 Plum Tomatoes seeded and diced
- ½ cup Red Onion diced
- ½ cup Cilantro chopped
- 2 Serrano Peppers seeded and minced
- 2 Garlic Cloves minced
- ½ cup Lime Juice freshly squeezed
- ½ cup Lemon Juice freshly squeezed
- 1 ½ tsp. Fine Sea Salt
- 1 – 3 tsp. Sriracha Sauce
- 1 Avocado seeded and diced
- 2 Scallions sliced thinly on the bias
Instructions:
- Cut the fish into 1/2 to 3/4-inch cubes. Otherwise, we have everything diced, minced and chopped. We are using a baking dish instead of a bowl so that the fish can sit in a relatively flat layer, to get an even marinade. Add the fish, cilantro, tomatoes, onion, and garlic to a 9”x 13″ baking dish. In a glass, 9×13″ baking dish, place the halibut, tomato, red onion, cilantro, Serrano peppers, and garlic.
- Strain fresh-squeezed citrus juice through a fine mesh strainer into a large, glass measuring cup. To the citrus juice, add sea salt and Sriracha; whisk to combine.
- Pour the citrus juice mixture over the raw fish mixture. Mix until combined. Cover and place in the refrigerator.
- Allow the fish to marinate for 2 hours, uncover, and stir the ceviche. For medium-rare, serve now.
- For well-done fish, re-cover and refrigerate for another 2 hours, until the halibut is opaque and cooked through.
- Garnish with avocado and scallions, serve with tortilla chips, or over lettuce as a salad.
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