Print

Halibut Ceviche

Halibut Ceviche
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Bring a taste of the tropics to your table all year long with this easy, vibrant, fresh, and tangy Halibut Ceviche begging to be scooped with chips.

  • Author: Nicole Stover
  • Prep Time: 15
  • Marinating Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Marinating
  • Cuisine: Mexican

Ingredients

Units Scale
  • 1 pound halibut
  • 1–1 1/2 cups fresh lime juice, plus 2 extra limes
  • 1/2 cup red onion, diced
  • 1–2 habaneros, seeds removed, finely diced
  • 1 teaspoon kosher salt, divided
  • 2 Roma tomatoes, diced
  • 1 cup English cucumber, diced
  • 1/3 cup cilantro, chopped
  • 1 avocado, sliced or diced*

Instructions

  1. Cut your fish into even sized 1/2″ cubes. Place the fish into a glass or nonreactive bowl.
  2. Pour enough freshly squeezed lime juice over the top of the fish making sure it’s completely covered. Cover the bowl with plastic wrap and allow it t refrigerate for 30 minutes.
  3. After 30 minutes check to make sure the fish is cooked. It will be completely white, opaque, and more firm to the touch. The center of the fish should still be slightly transluscent. If cooked continue on to the next step. If not give it a stir and allow it to marinate for another 15 minutes in the refrigerator. 
  4. While the fish is marinating add the onion and habanero to a separate bowl. Sprinkle 1/2 teaspoon salt over them and squeeze the juice of half a lime into the bowl. Stir to combine. Allow this to sit while the fish marinates.
  5. Remove the fish from the refrigerator and pour it into a strainer, removing the lime juice.
  6. Add the fish, onions, habaneros, cucumber, tomato, and cilantro to a bowl. Sprinkle the remaining 1/2 teaspoon salt over the top and squeeze the juice of 1 lime over the top. Gently fold to combine.
  7. If adding the avocado to the ceviche gently fold it in now.
  8. Taste for seasoning and add additional salt if needed.
  9. Serve with tortilla chips, tostada shells, or tostones. 

Notes

  1. The avocado can either be added to the ceviche itself or served on top.
  2. You can use other firm white fish such as grouper, cod, mahi-mahi, or bass. Use what is fresh and looks good.
  3. You can dice the fish smaller if desired for a more pico de gallo like texture. The marinating time will be reduced so check the fish at the 15 minute mark.
  4. You don’t have to do the step of allowing the onions and habanero to macerate in the lime and salt. It simply mellows the bite of the onion and heat of the habanero. 
  5. You can replace the habanero in this recipe with either a jalapeno or serrano pepper. 

Find it online: https://beachgirlgrills.com/halibut-ceviche/