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Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook” the fish. Ceviche is very, very simple; the basic version is outlined here, along with several suggestions for add-ins. Serve it as a salad, or as a colorful and dramatic cold entree.

You will need:

  • 1 lb. fresh halibut, cut into ½ inch cubes
  • 11/2 c fresh lime juice
  • 1 medium onion
  • olive oil
  • sugar (fruit juices can be substituted)
  • salt and pepper to taste

Recommended additions:

  • chopped cilantro
  • minced green chilies
  • diced tomatoes
  • a splash of orange juice
  • sliced mangos
  • green olives
  • capers
  • sliced red onions
  • cubed avocado*
  • hot sauces, such as sriracha, harissa, or tabasco

1. In a large bowl, mix together the halibut, lime juice, and onion. Fold it gently with your hand, making sure the fish is completely coated.

2. Let it sit for 4 hours; break apart a fish cube to test – when the fish is opaque all the way through, it is done.

3. Drain the brine off the fish, and add salt, pepper, and sugar to taste. Orange juice or other fruit juices make flavorful sugar substitutes, and will offset the sour lime just as well.

4. 2 hours before you intend to serve it, add your extra ingredients and let the flavors mingle. Tomatoes, onion, avocado, and olives are a popular combination, as are mangoes, onion, skinless orange slices, and hot sauce. Cilantro goes well with both sweet and savory versions. Try adding other spices, such as cumin with olives, or cinnamon with fruitier versions.

*If you use avocado, wait until just before serving to add it in, as it can become mushy or dark while the other ingredients marinate.

Serve with fresh corn chips or small, hot tortillas.

Thanks to Max Rose for the great photo.

Halibut Ceviche
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