Halibut Ceviche

Julie Wunder

Halibut Ceviche is a fresh, flavorful, and delicious appetizer or light dinner that's surprisingly simple to make. The fish "cooks" in a mixture of lime, lemon, and orange juice and then mixed with classic ceviche ingredients like tomato, red onion, cilantro, and avocado plus the sweet addition of pineapple. Serve with tortilla chips for a delightful pescatarian recipe.

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Prep Time 15

Total Time 1

Course Appetizer, Dinner

Cuisine American, Mexican, Puruvian

Servings

Calories 229 kcal

Ingredients

1 pound halibut, diced
¾ cup lime juice, divided
¼ cup + 1 tablespoon lemon juice, divided
¼ cup + 1 tablespoon orange juice, divided
1 cup tomato, diced
½ cup pineapple, diced
¼ cup red onion, diced
¼ cup cilantro, chopped
1 tablespoon serrano or jalapeno pepper (optional)
1 avocado, diced
salt

Instructions

In a medium glass bowl, whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice. Add the diced halibut to the citrus juices and gently toss. Make sure the fish is completely covered in the juices with some room to move. If it's not, add more of the juices.
Put the halibut and citrus in the refrigerator and allow it to "cook" for 30 minutes to 2 hours. You can check it for prefered "doneness."
Remove the halibut from the refrigerator when cooked to desired amount. Drain the liquid and throw it away.
In a fresh bowl, toss together the marinated halibut, tomato, pineapple, red onion, cilantro and pepper. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss.
Carefully fold in the avocado. Add more salt, if desired.
Serve immediately with chips.

Notes

Storage and Leftovers

Halibut Ceviche and all fish ceviche are best enjoyed fresh right when you make it for the best taste and texture.

The problem with making it ahead is once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can store leftovers to eat later but for no more than 24 hours.

Freezing

I would not recommend freezing this as the texture would be bad.

Nutrition

Calories: 229kcalCarbohydrates: 16gProtein: 23gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 85mgPotassium: 977mgFiber: 5gSugar: 7gVitamin A: 600IUVitamin C: 51mgCalcium: 33mgIron: 1mg

Keyword Halibut Ceviche

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