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–+ servings
Classic Halibut Ceviche - raw halibut "cooked" in lime juice and mixed with tomatoes, red onion, jalapeno, and avocado. A healthy appetizer that's gluten-free and paleo friendly!
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4.58 from 19 votes

Peruvian Halibut Ceviche

This classic halibut ceviche recipe makes for a unique and flavorful appetizer for serving friends and family.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Appetizers, Main Dishes
Cuisine: Mexican, Peruvian
Servings: 6 Servings
Calories: 155kcal
Author: Julia

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.

Nutrition

Serving: 1of 6 | Calories: 155kcal | Carbohydrates: 4g | Protein: 21g | Fat: 6g | Fiber: 2g | Sugar: 2g