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3.67 from 6 votes
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!
Peruvian Halibut Ceviche
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Course: Appetizer
Servings: 4 people
Author: Julia
  • 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
  1. 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.

  2. 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.