Halibut Ceviche

4.59 from 24 votes
3 hours 15 minutes
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Enjoy a bright and tropical summer appetizer or light meal with this recipe for Halibut Ceviche! Fresh halibut is cured in a flavorful marinade and then tossed with sweet mango, creamy avocado, and cilantro. Spoon the ceviche into glasses and garnish with lime wedges and tortilla chips for an easy and elegant dish!

“I adore this recipe as it reminds me of my introduction to ceviche in Panama!”

Halibut Ceviche with mango, avocado, lime wedges, cilantro sprigs and tortilla chips in margarita glass.

What is Ceviche?

Ceviche is a popular Latin American fish dish that doesn’t involve cooking. It consists of “curing” raw fish or seafood in an acidic citrus marinade until it has a firm, cooked-like texture. Other zesty and fresh ingredients are added. Ceviche is a sophisticated, vibrant dish that works great as a summer appetizer or light entree.

Why This Recipe is a Keeper!

This Halibut Ceviche recipe is the ideal appetizer for any summer gathering or refreshing light meal. It requires no cooking and is quick and easy to prepare. The cured fish can be stored in the fridge until you are ready to serve.

Making ceviche is simple: Cut fish or seafood into small pieces, cure them in a sufficiently acidic marinade, combine the “cooked” fish with other fresh ingredients, spoon the ceviche into glasses, and garnish with tortilla chips and a lime wedge.

In this halibut ceviche recipe, diced mango brings a tropical taste, while avocado adds a creamy element that pairs well with the texture of the cured halibut. The mild fish is elevated by adding bold flavors from cilantro, red onion, and jalapeño for a perfect balance.

This Halibut Ceviche recipe is:

  • Fresh and Vibrant! The perfect chilled summer appetizer or light meal.
  • Elegant! The presentation is simple yet beautiful.
  • Light and healthy! 
  • So delicious, with lots of intensely flavorful ingredients!
  • Customizable! Adjust the spice level to your personal preference.

Let’s make it!

Halibut Ceviche in margarita glass garnished with cilantro sprigs and tortilla chips.

How to Make Halibut Ceviche:

Recipe Ingredients:

Here’s everything you’ll need to make this Halibut Ceviche recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredients for Halibut Ceviche in glass bowls.

Ingredient Notes and Substitutions:

  • Halibut / The Fish: I consider fresh halibut the best fish for ceviche because it has a mild, slightly sweet flavor that pairs well with the tartness of citrus and doesn’t compete with the other ingredients. Fresh halibut is available at fish counters from mid-to-late March into November. Less expensive alternatives include barramundi, grouper, mahi-mahi, snapper, or tilapia.
  • Lemon and Lime Juice: Fresh lemon and lime juice are vital in this halibut ceviche recipe because the marinade must be sufficiently acidic to “cure” the fish. Reconstituted lemon and lime juice may not have it, so don’t risk it. You’ll need the juice of two large juicy lemons and four large juicy limes. Have extra limes on hand for garnish.
  • Red Onion: More mild than yellow or white and adds color.
  • Jalapeno: The heat contrasts with the other sweet and mild flavors. Leave the seeds in this recipe or remove them for less heat. Serranos or Fresnos are good substitutes; however, they’re hotter than jalapenos.
  • Olive Oil: Because olive oil is used to flavor the finished ceviche, use a high-quality EVOO. The slightly peppery flavor melds well with the other ingredients.
  • Mango: Fresh mango adds sweetness and tropical flavor to this ceviche. Diced pineapple would be a good substitute.
  • Avocado: Adds a creamy element and makes the ceviche more substantial. Any variety of avocado works well; it should be ripe yet still firm so it doesn’t dissolve from the acidity. If you’re not an avocado fan, use cucumber. You won’t have the creamy factor, just added crunch.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Cut the halibut fillet into 1/2-inch cubes. Place in a non-reactive glass bowl.
Cubes of raw halibut in glass bowl.
  • Combine the lemon and lime juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and hot sauce.
  • Pour over the diced halibut and gently stir. Ensure the halibut is covered with the marinade.
  • Refrigerate for 3 hours, stirring halfway through to redistribute the marinade. Again, make sure the halibut is covered.
Halibut cubes immersed in marinade in glass bowl.
  • Drain the halibut and discard the marinade.
Cubed cured halibut in glass bowl.
  • Gently toss the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil, and honey in a bowl.
  • Carefully fold in the drained halibut.
  • Adjust acidity if needed and add salt and black pepper to taste.
Ingredients for Halibut Ceviche combined in glass bowl.
  • Serve with lime wedges and tortilla chips.
Halibut Ceviche with mango, avocado, lime wedges, cilantro sprigs and tortilla chips in margarita glass.

Chef Tips and Tricks:

  • Use the absolute freshest halibut you can find. When purchasing fish, look for moist, plump flesh that appears freshly cut. Ask your fishmonger to hold a piece for you to smell; the scent should be mild to none.
  • Because of the acidity, always marinate the fish in something non-reactive, such as glass or ceramic. Something like copper or aluminum can infuse the fish with a metallic taste. Although stainless steel is considered non-reactive, I still avoid it.
  • While curing times for the fish vary depending on the recipe, I marinate the fish for about 3 hours to achieve the perfect balance of firmness and safety for consumption.

Money-Saving Tip:

  • The amount of halibut called for in this recipe is relatively small, but with the other ingredients, you do get some bang for your buck. Less expensive alternatives include barramundi, grouper, mahi-mahi, snapper, or tilapia.
Halibut Ceviche in margarita glass garnished with cilantro sprigs.

Frequently Asked Questions:

Is ceviche safe to eat?

The acidic marinade of lemon and lime juice denatures the protein in fish similar to cooking.

What is the best fish for ceviche?

The best fish for ceviche is any type that is white, flaky, and has a mild flavor.

How long do you marinate/cure fish for ceviche?

Some recipes call for curing it for only 15 minutes.  I used Giada de Laurentiis’ recipe as a point of reference in creating this recipe because I trust her judgment.  Giada marinates/cures ceviche for three hours. Check the fish after two hours. If it’s “cooked” through, it’s probably ready.  Four hours is too much.

Can Halibut Ceviche be made ahead of time?

You can cure the fish 1 day ahead of time, then combine it with the other ingredients just before serving.

Halibut Ceviche with mango, avocado, lime wedges, cilantro sprigs and tortilla chips in margarita glass.

Storage:

  • Store any leftover ceviche in the refrigerator and consume within 1-2 days.

Serve Halibut Ceviche with:

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Halibut Ceviche in margarita glass garnished with cilantro sprigs.

Halibut Ceviche

4.59 from 24 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Enjoy a bright and tropical summer appetizer or light meal with this recipe for Halibut Ceviche! Fresh halibut is cured in a flavorful marinade and then tossed with sweet mango, creamy avocado, and cilantro. Spoon the ceviche into glasses and garnish with lime wedges and tortilla chips for an easy and elegant dish!
Prep Time 3 hours 15 minutes
Total Time 3 hours 15 minutes
Course Appetizers and Snacks, Fish and Seafood
Cuisine Peruvian
Servings 4
Calories 195 kcal

Ingredients
  

  • 1 (8-ounce) halibut fillet - skinned
  • 1/2 cup lemon juice - from approximately 2 large lemons
  • 1/4 cup lime juice PLUS 2 tablespoons - from approximately 4 large limes
  • Salt and freshly ground black pepper
  • Dash hot sauce
  • 1 large mango - peeled and diced
  • 1 large avocado - peeled and diced
  • 1 small jalapeno - finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey - or agave
  • Lime wedges - for serving
  • Tortilla chips - for serving if desired

Instructions
 

  • Cut the halibut fillet into 1/2-inch cubes. Place in a non-reactive glass bowl.
  • Combine the lemon and lime juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and hot sauce. Pour over the halibut and gently stir, making sure the halibut is covered with the marinade.
  • Refrigerate for 3 hours, stirring halfway through to redistribute the marinade. Again, make sure the halibut is covered.
  • After 3 hours, drain the halibut and discard the marinade.
  • Gently toss together the mango, avocado, jalapeno, red onion, cilantro, lime juice, olive oil, and honey in a bowl.
  • Carefully fold in the drained halibut. Adjust the acidity if needed and add salt and black pepper to taste.
  • Serve with lime wedges and tortilla chips.

Notes

MAKE AHEAD:  You can cure the fish 1 day ahead of time, then combine it with the other ingredients just before serving.

Nutrition

Serving: 1 | Calories: 195kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 410mg | Fiber: 5g | Sugar: 10g | Vitamin A: 748IU | Vitamin C: 45mg | Calcium: 19mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.59 from 24 votes (19 ratings without comment)

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13 Comments

  1. I adore this recipe as it reminds me of my introduction to Ceviche in Panama. I followed your recipe also adding fresh marinated cherry tomatoes and chopped candied jalapeños (substituting for honey and hot sauce). Marinating the halibut in 8 oz batches for 2 hours was perfect for me. Sea salt gluten-free chips with this Ceviche is a delightful combination.

  2. This was delicious! I added Serranos, 2 garlic cloves and olive oil when marinating–1.5 hrs was sufficient.

  3. 5 stars
    I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!

  4. 5 stars
    I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!

  5. 5 stars
    I love the sound of this recipe, Carol, but it’s really your photos that draw me in and make me want to try this ASAP. Beautiful work!