A classic Peruvian ceviche recipe using halibut, tomatoes, cilantro, red onion, jalapeno, lime juice, and avocado. Serve it up for a healthy appetizer!
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.
Having friends from various countries growing up definitely helped pave my way to becoming a food blogger, as the exposure to different cultures and culinary backgrounds had a big impact on the way I grew to view food.
Ceviche originates from Peru, but bordering Bolivia (as well as the rest of South America) reaped the benefits of the discovery that raw fish could be made food safe by marinating it in lemon or lime juice. Peruvians traditionally eat ceviche on top of cooked sliced sweet potatoes or yucca.
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 traditional approach to this halibut recipe, using tomatoes, red onion, jalapeno, and avocado. You can get creative by adding fresh seasonal vegetables and fruit. You can 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.
Impress your friends, family, main squeeze with this vibrant, unique dish!
Ingredients
- 1 pound sushi-grade halibut, cubed
- 1.5 cups fresh lime juice
- 1/2 teaspoon 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. 3. 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.
Enz
Friday 27th of August 2021
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.
P
Saturday 29th of October 2022
@Enz, Seriously... Also, no jalapeños in Peru, but i would think habaneros would be a better substitute for aji Amarillo (granted, much soicier).
Feo del Sur
Thursday 14th of April 2022
@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!
Ichi Tokyo
Wednesday 11th of December 2019
I love cooking all types of foods, would love some new recipes.
mary
Thursday 24th of August 2017
Oh my goodness - this is stunning - wonderful flavors - I think I could happily live on this all year.
Shirley
Thursday 24th of August 2017
Wonderful dish. I really enjoy the dishes you create from your travels!