This Halibut Ceviche is fresh and light! Serve this fish ceviche marinated in all the citrus juices with a fresh salad dressed in a tangy lime and fish sauce dressing.
Summer calls for light and refreshing dishes like gazpacho, salads, and Halibut Ceviche!
This simple ceviche uses the citrus trifecta: lemon, lime, AND orange juice. Plus, it’s finished with a fresh salad dressed in lime juice and fish sauce.
I love this ceviche recipe and it turns out spectacular every time and has ingredients that are easy to find at grocery stores. I love using scallops or a meaty fish like halibut but feel free to use what’s available and fresh at your local fish market.
The fun part is that you can change up the recipe by adding other seafood like shrimp, salmon and produce you have at home.
What is Ceviche?
Originally from Peru, ceviche is a raw fish dish that is “cooked” in citrus juice — most commonly lemon or lime. However, I have seen ceviche using cooked octopus and shrimp.
When making your ceviche, be sure to dice everything small and evenly. Think of it like a salsa made of fish — you want everything the same size.
Since this is a raw dish, be sure to make as much as you plan to eat! To be safe, leftover ceviche can’t be consumed. Eat up!
Ingredients
Halibut: It’s best to use fresh, never frozen fish for this ceviche recipe. If you’re not a halibut fan, that’s ok! Try scallops, shrimp, bass, fluke, or flounder! No matter what fish you use, make sure it’s super fresh.
Citrus: This raw fish dish is cured in lemon juice, lime juice, and orange juice! I also use the zest from all three to increase the flavor.
Bell peppers: I love the burst of color from red and orange bell peppers. You can use green or yellow, too, if you prefer.
Avocado: I always use diced avocado in my ceviche for that slightly creamy element. Be sure to chop the avocado right before serving time!
Thai chili: For a splash of heat, I add finely diced chilis to my ceviche. If you’re looking for a milder version, you can easily skip this step!
Fish sauce: I mix this with lime juice for a simple but zesty dressing for the final dish.
How to Make The Best Ceviche
- First, dice up your halibut into evenly sized cubes.
- Then, put the halibut in a glass bowl, and pour the citrus juices and zests on top. Mix everything gently, and let it marinate in the fridge for at least 3 hours.
- When it’s almost time to eat, mix all the salad ingredients except the fish sauce and lime juice together in a bowl.
- Now, remove the ceviche from the citrus juice mixture to serve.
- To plate, add the salad to your plate or bowl, and top it with your fresh halibut ceviche. Drizzle the lime juice and fish sauce over everything and enjoy!
I promise this will be the hit of your next party! Serve this fish ceviche with shrimp chips, potato chips, or the traditional tortilla chips. I like to garnish mine with fresh cilantro, too.
How Long Should Ceviche Be Marinated?
When you’re working with ceviche, you don’t want to rush it. The raw fish needs time to marinate in the citrus juices and essentially “cook” to be safe to eat.
I marinate my halibut ceviche for at least 3 hours before serving. If you want to make this dish in advance, it can marinade as long as overnight before serving!
With raw fish, you don’t want to wait longer than that for food safety reasons. If your fish ever smells funky or has changed color, it’s best to toss it, unfortunately.
Do You Drain the Lime Juice from Ceviche?
Yes! The citrus marinade is great for bringing flavor and “cooking” the raw fish, but it’s not meant to be served.
I add some extra lime juice to the fish sauce dressing. It helps double that lime juice blast!
More Seafood Recipes You’ll Love
- Thai Red Curry Mussels
- Easy Ong Choy Stir Fry with Shrimp Paste
- Thai Mango Shrimp Salad
- Lemon Dill Pasta with Smoked Oysters
- Crispy Fish Skin Chips
Halibut Ceviche with Lime and Fish Sauce Dressing
This fresh ceviche recipe is simple and delicious! Lemon, orange, and lime juice help brighten this fish ceviche with bell peppers, red onion, and a fresh salad with fish sauce.
Ingredients
- 1 pound halibut skinned, deboned, and diced
Fish Cure Ingredients
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tbsp lemon juice
- Pinch salt
- Orange zest
- Lime zest
- Lemon zest
Ceviche Salad Ingredients
- 1/4 cup red bell pepper diced
- 1/4 cup orange bell pepper diced
- 1/4 cup red onions finely diced
- 1 cup avocado diced
- 2 Thai chilis diced
- 1/4 cup cilantro finely chopped
- 5 Thai Basil leaves ripped into pieces
- Pinch black pepper
- 2 tbsp fish sauce
- 2 tbsp lime juice
- Handful snow pea shoot tips optional
Instructions
Chop the halibut into evenly sized cubes. Set aside.
Put the fish in a glass bowl, and pour the orange juice, lime juice, lemon juice, and all the zests directly on top. Mix gently. Make sure the fish is submerged in the citrus juice. If not, add more citrus juice and zests.
Let halibut marinate for at least 3 hours (or up to overnight) in the refrigerator.
Before serving, prepare all the salad ingredients except for the lime juice and fish sauce. Set aside.
To serve the fish, remove the halibut from the citrus juices and add it to the salad. Add the fish sauce and lime juice. Add garnishes and serve.
- 1920s War on Whisky Tour- A must do tour in the Durham Region - June 3, 2022
- Family staycation at Sheraton Parkway Toronto North Hotel & Suites [with video] - August 5, 2021
- Easy Siu Mai (燒賣 ) recipe with Chinese sausages - May 7, 2021
No Comments