Halibut Ceviche

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.

How to Make Halibut Ceviche:

Recipe Ingredients:

Here’s everything you’ll need to make this Halibut Ceviche recipe. The exact quantities are on the recipe card below.

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.

• 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.

• Drain the halibut and discard the marinade.

• 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.

• Serve with lime wedges and tortilla chips.

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.

Storage:

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

Serve Halibut Ceviche with:

• Tortilla chips.  The saltiness and crisp, crunchy texture are perfect with it!
• Grilled Citrus Chicken with Spicy Basil Chimichurri
• Mojo-Marinated Pork Tenderloin Skewers

More recipes like this:

• Blackened Halibut with Mango and Avocado Salsa
• Crab Mango and Avocado Salad with Chile- Lime Dressing in Endive
• Shrimp Skewers with Mango – Pineapple Salsa
• Shrimp Mango Avocado Salad with Sweet Chili Vinaigrette

Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.