Halibut Ceviche


Halibut Ceviche

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  • 1 lb fresh pacific halibut diced into small bite sized pieces
  • 1/2 cup white onion small diced (1 small – medium onion)
  • 5-6 fresh Roma tomatoes seeded and diced
  • 1-2 jalapeno finely diced
  • 1/4 cup fresh chopped cilantro add additional cilantro if desired
  • fresh lime juice enough to cover the diced halibut (about 1/2 cup)
  • sea salt and pepper


  • Place the diced halibut, lime juice and 1/4 cup of the white onion in a glass or non-reactive bowl.
  • Add about 1 teaspoon of sea salt and stir.
  • Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.
  • Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
  • Add the remaining diced onion, jalapeno, tomatoes, and cilantro.
  • Toss gently and season with salt and pepper to taste.
  • Serve with blue or yellow corn chips.


Optional Add ins:
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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