A classic halibut ceviche recipe using halibut, tomatoes, cilantro, red onion, jalapeno, lime juice, and avocado. Serve it up for a healthy appetizer or as a light meal!
The first time I ever heard of ceviche was from my Bolivian friend in high school. She gushed over missing dishes like ceviche and paella, as both were nowhere to be found in our sleepy little mountain town.
She looked forward to special family events, like birthdays or holidays, when her father would make huge batches of one or both of the dishes. Being the amazingly supportive friend that I am by nature, I volunteered to taste test said exotic-to-me creations.
Since then, I have developed my own recipe for homemade ceviche, adding tomatoes, avocado, and cilantro for more fresh flavors.
This halibut ceviche makes a crowd-pleasing appetizer or a light main dish.
What is Ceviche?:
Ceviche originates from Peru. It was discovered that raw fish could be made food safe by marinating it in lemon juice or lime juice, as citric acid works to “cook” the fish.
Bordering Bolivia as well as the rest of South America benefitted from this discovery too, and each country has its own take on the traditional dish.
Classic ceviche ingredients include fresh fish (typically some form of white fish), fresh lime juice, aji (or jalapeno pepper or habanero pepper), fresh onion, and salt. Peruvians traditionally eat ceviche on top of cooked sliced sweet potatoes or yucca.
The texture of the fish turns out identical to the texture of the cooked version, as it firms up while marinating in the juice mixture.
Some cultures use a mix of citrus juice, including orange juice and lemon juice in addition to lime.
As you’ll see in my halibut ceviche recipe, I don’t take the traditional Peruvian approach, as I incorporate other ingredients for my own personal take on ceviche.
Is It Safe to Eat Ceviche?
If you’ve never had ceviche and you’re intimidated by it, I can’t say I blame you…the prospect of preparing raw fish at home can be a little nerve-wracking.
The key is to select fresh, sushi-grade fish, and also have confidence in the fact that the lemon/lime juice will effectively “cook” the fish.
I took a very non-traditional approach to this halibut recipe, using tomatoes, red onion, jalapeno, and avocado. You can get creative by adding fresh seasonal vegetables and fruit.
Do as the Peruvians do, or toast up a crostini and eat the ceviche atop of crispy bread (or chips). Or do as I do, and serve it in small glasses as an appetizer.
Let’s discuss the simple ingredients for this easy ceviche recipe.
Ceviche Ingredients:
Fresh Halibut: While many different kinds of fresh-caught fish can be used for ceviche, we’re using halibut here. Fresh halibut makes an amazing ceviche!
I recommend always using sushi-grade fish, just to be on the safe side. Sushi-grade fish is previously frozen at a temperature so low that most to all bacteria and parasites are killed.
The citric acid also takes care of this, but because I like to play it safe, I stick with sushi-grade.
Fresh Lime Juice: Fresh lime juice marinates the fish, cooking it and making it food safe. We need quite a bit of lime juice, so break out your citrus juicer!
Avocado: I love the addition of creamy avocado to complement the acidic marinade. The creamy element is such a lovely addition for texture and richness.
I recommend buying a firmer avocado that isn’t too soft for the best texture. If you aren’t into avocado, you can skip it.
Vine-Ripened Tomatoes: Fresh tomatoes bring a vibrant flavor and color to the dish. Any kind of tomato works here, including heirloom tomatoes, cherry tomatoes, and more.
Red Onion: Fresh raw onion brings a zing of flavor and some light heat. If you aren’t into raw onions, you can either replace them with chopped green onions or chives, or omit them.
Jalapeno Pepper: To bring smoky flavor and a hint of heat, we need a large jalapeno pepper. Leave the seeds in for spice or remove them for milder ceviche.
Fresh Cilantro: Love that unmistakable flavor of dish soap…I mean, cilantro? Chop it up and add it in!
There are plenty of ways you can customize this easy ceviche recipe. Here are some options.
Recipe Adaptations:
- Add chopped bell peppers.
- For spicier ceviche, increase the amount of jalapeno, or add serrano peppers or other hot peppers such as habanero.
- Enjoy sweet flavor with and savory flavors together? Add 1 to 2 tablespoons of agave nectar, honey, or pure maple syrup to add sweetness.
- Add cucumber slices for some crisp, refreshing flavor.
- Add green olives for a Mediterranean ceviche recipe.
- Mix in chopped fresh pineapple or fresh mango for a tropical taste.
- Make salmon ceviche or mahi mahi ceviche by swapping out the halibut.
- Mix garlic into the halibut ceviche for some garlicky flavor.
Now that we’ve covered the basic ingredients for this easy fish ceviche recipe, let’s make it in a few easy steps.
How to Make Ceviche:
Remove the halibut from its packaging and pat it dry using paper towels.
Chop the halibut into bite sized pieces and place in a large glass bowl or stainless steel mixing bowl.
Sprinkle with sea salt and pour in the lime juice.
Add more lime juice if the fish isn’t completely submerged. Stir well, cover with plastic wrap and refrigerate for 4 hours, stirring occasionally, or until fish is completely white and “cooked” through.
Strain the halibut, discarding the lime juice. Place the halibut in a serving bowl.
Add the tomato, avocado, red onion, jalapeno and cilantro to the mixing bowl and gently toss to combine.
Add sea salt to taste. For richer flavor, add several tablespoons of olive oil or avocado oil. Serve as is, or with toasted bread, tortilla chips, or plantain chips.
Store ceviche in an airtight container in the refrigerator for up to 2 days.
I recommend eating this ceviche recipe within the same day you prepare it, as the avocado has a tendency to turn mushy and brown over time. I also find ceviche is best when served fresh.
And that’s it! Get creative with your own delicious ways of enjoying ceviche for a yummy appetizer or light dinner.
Looking for more delicious appetizer recipes? Here are some reader favorites.
More Appetizer Recipes:
- Grilled Shrimp Skewers
- Air Fryer Chicken Wings
- Gluten-Free Crab Cakes
- Baked Feta Dip with Fig Jam and Pecans
- Cream Cheese Stuffed Baby Bell Peppers
Impress your friends, family, main squeeze with this vibrant, unique dish!
Halibut Ceviche
Ingredients
- 1 pound sushi-grade halibut cubed
- 1.5 cups fresh lime juice
- 1/2 tsp sea salt to taste
- 1 large avocado peeled and diced
- 2 vine-ripened tomatoes seeded and diced
- 1/3 cup red onion finely chopped
- 1 jalapeno seeded and finely chopped
- 1/2 cup fresh cilantro chopped
Instructions
- Chop the halibut into bite sized pieces and place in a glass or stainless steel mixing bowl. Sprinkle with sea salt and pour in the lime juice (add more lime juice if the fish isn’t completely submerged). Stir well, cover with plastic wrap and refrigerate for 4 hours, stirring occasionally, or until fish is completely white and “cooked” through.
- Strain the halibut, discarding the lime juice. Place the halibut in a serving bowl.
- Add the tomato, avocado, red onion, jalapeno and cilantro to the mixing bowl and gently toss to combine. Add sea salt to taste. Serve as is, or with toasted bread.
Video
Nutrition
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Very good recipe! I marinated it for almost an hour, and only took out some of the lime juice to keep it kinda saucy still. Served it over rice, will definitely make it again.
I’m happy to hear that, Stephanie! Thank you for sharing your experience! 🙂
This is more of a southern Mexican ceviche. I have never seen tomatoes in Peruvian ceviche, nor avocado. Halibut is such a delicate lean fish, four hours is excessive, I’d go 45 minutes or an hour absolute maximum. Your not trying to completely denature the protein. Lastly, you’re committing a war crime by draining the ceviche. It’s ALWAYS served with the “leche de tigre” and any excess is served in shot glasses as the world’s greatest hangover cure. FYI.
@Enz,
100% correct in every way. No tomatoes, no avocado, 45mins is closer to right to maintain the correct texture, and draining the leche de tigre would absolutely be viewed as sacrilege.
Chinpun!
@Enz,
Seriously… Also, no jalapeños in Peru, but i would think habaneros would be a better substitute for aji Amarillo (granted, much soicier).
I love cooking all types of foods, would love some new recipes.
Oh my goodness – this is stunning – wonderful flavors – I think I could happily live on this all year.
Wonderful dish. I really enjoy the dishes you create from your travels!