Ceviche is one of the simplest seafood recipes to prepare and each South American country has their own version of ceviche that can include all types of wonderful and wild ingredients. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.

Halibut Ceviche
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  1. 1lb fresh pacific halibut, diced into small bite sized pieces
  2. 1/2 cup white onion, small diced (1 small – medium onion)
  3. 5-6 fresh Roma tomatoes, seeded and diced
  4. 1-2 jalapeno, finely diced
  5. 1/4 cup fresh chopped cilantro (add additional cilantro if desired)
  6. fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
  7. sea salt and pepper
  1. Place the diced halibut, lime juice and 1/4 cup of the white onion in a glass or non-reactive bowl.
  2. Add about 1 teaspoon of sea salt and stir.
  3. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.
  4. Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
  5. Add the remaining diced onion, jalapeno, tomatoes, and cilantro.
  6. Toss gently and season with salt and pepper to taste.
  7. Serve with blue or yellow corn chips.
Optional Add ins
  1. Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.
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