This easy halibut ceviche recipe is the ultimate no-cook appetizer for any occasion. Cubes of fresh, firm halibut are marinated in a vibrant mix of lime and lemon juice, then tossed with crisp red onion, spicy jalapeño, and fresh cilantro. It’s a bright, healthy, and incredibly flavorful dish that comes together in under 30 minutes of active time. If you’re looking for an impressive yet simple recipe, you’ve found it!
Ceviche is refreshing, light, and perfect for warm weather, parties, or as a sophisticated starter for a seafood dinner. The key is using high-quality ingredients to let the clean, delicate flavor of the halibut shine through. Let’s dive in and make the best ceviche you’ve ever had.
Why You’ll Love This Halibut Ceviche Recipe
- Perfectly “Cooked” Fish: My method ensures the halibut is opaque and firm, never rubbery or mushy.
- Incredibly Fresh Flavor: The combination of zesty citrus, bright cilantro, and a hint of spice is absolutely irresistible.
- No-Cook & Easy: The citrus does all the work! It’s the perfect recipe for hot days when you don’t want to turn on the stove.
- Healthy & Light: Packed with protein and fresh vegetables, this dish is naturally gluten-free, low-carb, and delicious.
- Versatile Crowd-Pleaser: Serve it as an appetizer with chips, in lettuce cups for a light lunch, or on tostadas for a more substantial meal.
What is Ceviche? The Magic of Cooking with Citrus
Before we start, let’s talk about what’s happening in that bowl. Ceviche is a dish where raw fish is “cooked” by marinating it in acidic citrus juice, like lime or lemon juice. While it’s not cooked with heat, the acid causes the proteins in the fish to denature, changing its texture and appearance from translucent and raw to opaque and firm, much like it would if cooked with heat.
So, is the fish raw? Technically, yes, as no heat is applied. However, the citrus curing process makes it perfectly safe and delicious to eat, provided you start with extremely fresh, high-quality fish.
The Key to Perfect Ceviche: Choosing Your Halibut
The single most important rule of ceviche is to use the freshest fish possible. Since you aren’t using heat, quality is non-negotiable for both taste and food safety.
- Look for “Sushi-Grade” or “Sashimi-Grade”: This isn’t a regulated term, but it implies the fish is of high enough quality to be eaten raw. Tell your fishmonger you’re making ceviche; they’ll guide you to their freshest selection.
- Fresh over Frozen: While some high-quality, flash-frozen fish can work, fresh-off-the-boat halibut will yield the best texture. If using frozen, ensure it was frozen specifically for raw consumption and thaw it properly in the refrigerator.
- Appearance and Smell: Fresh halibut should be firm to the touch, translucent, and smell clean like the ocean. Avoid any fish that looks dull, feels soft, or has a strong “fishy” odor.
Ingredients You’ll Need
This recipe uses simple, classic ingredients to create a perfectly balanced flavor profile. The goal is to complement the delicate halibut, not overpower it.
- Halibut: One pound of skinless, boneless, sushi-grade halibut fillet.
- Lime Juice: The primary “cooking” liquid. Always use freshly squeezed juice for the best flavor; bottled juice can be bitter.
- Lemon Juice: A little fresh lemon juice adds another layer of citrus complexity.
- Red Onion: Finely diced for a sharp, crisp bite that stands up to the acid.
- Jalapeño: Seeded and minced. Add as much or as little as you like for a kick of heat.
- Cilantro: Fresh, chopped cilantro adds a bright, herbaceous note that is essential to classic ceviche.
- Avocado: Diced and added just before serving for a creamy texture that contrasts beautifully with the firm fish.
- Salt and Pepper: Fine sea salt and freshly cracked black pepper to taste.
Essential Equipment
- Sharp Chef’s Knife: For clean, uniform cuts of fish and vegetables.
- Non-Reactive Bowl: This is crucial! Use a glass, ceramic, or stainless steel bowl. Acid can react with metals like aluminum or copper, giving the ceviche a metallic taste.
- Citrus Juicer: To get the most juice out of your limes and lemons.
How to Make Halibut Ceviche (Step-by-Step)
Follow these simple steps for perfect ceviche every time.
- Prepare the Halibut: Pat the halibut fillet completely dry with paper towels. Using your sharpest knife, cut the fish into uniform ½-inch cubes. Uniformity is key for even “cooking.” Place the cubed fish in your non-reactive bowl.
- Marinate the Fish: Pour the fresh lime and lemon juice over the halibut. Make sure all the pieces are submerged. Stir gently, cover the bowl, and place it in the refrigerator to marinate.
- Check for Doneness: After 20-30 minutes, check the fish. It’s ready when the pieces are opaque all the way through with just a hint of translucency in the very center. See the timing guide below for more details.
- Drain and Combine: Once the fish is “cooked,” drain off about 80% of the citrus marinade. Leaving a little behind keeps the final dish bright and zesty. Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl. Season with salt and pepper and stir gently to combine.
- Add Avocado and Serve: Gently fold in the diced avocado right before you plan to serve. This prevents it from getting mushy. Taste and adjust seasoning if necessary. Serve immediately with your favorite accompaniments.
How Long to Marinate Halibut for Ceviche?
The marination time is the most critical step. Over-marinating will result in tough, rubbery fish, while under-marinating will leave it raw in the center. The perfect time depends on the size of your dice.
| Dice Size | Estimated Marination Time | Visual Cue |
|---|---|---|
| ¼-inch (very small) | 15-20 minutes | Almost completely opaque. |
| ½-inch (recommended) | 20-30 minutes | Opaque on the outside with a slightly translucent center. |
| ¾-inch (large) | 40-50 minutes | Opaque with a more noticeable translucent center. |
The Best Way to Check: After 20 minutes, take out the largest piece of fish and cut it in half. It should be white and opaque on the outside with a small, sashimi-like center. This is the perfect texture for most people!
Expert Tips for the Best Ceviche Every Time
- Chill Everything: Start with a cold bowl and cold fish. This keeps the ceviche crisp and fresh.
- Don’t Marinate the Veggies: Add the onion, jalapeño, and cilantro after the fish has cooked and you’ve drained the excess juice. This keeps them crunchy.
- Salt at the End: Salting too early can draw moisture out of the fish. Season just before serving for the best texture.
- Don’t Be Afraid of the “Leche de Tigre”: The leftover citrus marinade is called “Leche de Tigre” or “Tiger’s Milk” in Peru. It’s packed with flavor and is often served in a small glass alongside the ceviche.
Variations and Substitutions
While classic halibut ceviche is fantastic, feel free to get creative! Here are a few ideas:
- Add Fruit: For a sweet and spicy twist, add diced mango, pineapple, or orange segments.
- Add Other Veggies: Diced cucumber, bell peppers, or cooked corn can add extra crunch and flavor.
- Different Fish: This recipe also works well with other firm white fish like sea bass, snapper, or mahi-mahi.
- Add a Creamy Element: A spoonful of coconut milk in the marinade can create a delicious, tropical flavor profile.
Serving Suggestions
Ceviche is traditionally served with something crunchy to scoop it up. While classic tortilla chips are always a winner, try these other options:
- Tostadas: Spread a layer of ceviche over a crispy corn tostada.
- Plantain Chips: The sweet and savory flavor of plantain chips is a perfect match.
- Lettuce Cups: For a low-carb option, serve the ceviche in crisp butter lettuce or romaine cups.
- Avocado Boats: Halve an avocado, remove the pit, and fill the center with ceviche.
For another exciting way to serve halibut in a handheld format, check out our incredible halibut tacos with a creamy chipotle slaw.
How to Store Leftover Ceviche
Ceviche is best enjoyed immediately after it’s made. The citrus will continue to “cook” the fish, and the texture will soften over time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Note that the texture will be much softer the next day.
Halibut Ceviche Recipe (Fresh, Zesty & So Easy!)
This easy halibut ceviche recipe features fresh, sushi-grade halibut marinated in zesty lime juice with red onion, jalapeño, and cilantro. It's a healthy, no-cook appetizer that's ready in under 30 minutes of active time and perfect for any occasion.
Ingredients
Equipment
Instructions
- Pat the halibut fillet completely dry with paper towels. Using a very sharp knife, cut the fish into uniform ½-inch cubes. Place the cubed fish in a medium non-reactive bowl (glass, ceramic, or stainless steel).
- Pour the fresh lime juice and lemon juice over the halibut, stirring gently to ensure all pieces are coated and submerged. Cover the bowl and refrigerate.
- Marinate for 20-30 minutes. The fish is ready when it appears opaque on the outside with a slightly translucent center. You can test a piece by cutting it in half.
- Carefully drain and discard about 80% of the citrus marinade from the bowl. Add the finely diced red onion, minced jalapeño, and chopped cilantro to the fish. Season with salt and pepper, and stir gently to combine.
- Just before serving, gently fold in the diced avocado. Taste and adjust seasoning if needed. Serve immediately with tortilla chips, plantain chips, or on tostadas.
Notes
Freshness is Key: Use the absolute freshest, highest-quality fish you can find for the best flavor and for food safety.
Don't Over-Marinate: Check the fish at the 20-minute mark to prevent it from becoming tough and rubbery.
Serve Immediately: Ceviche is best enjoyed right after it's made for the optimal texture of both the fish and vegetables.
Halibut Ceviche Recipe (Fresh, Zesty & So Easy!)
Ingredients
Equipment
Instructions
- Pat the halibut fillet completely dry with paper towels. Using a very sharp knife, cut the fish into uniform ½-inch cubes. Place the cubed fish in a medium non-reactive bowl (glass, ceramic, or stainless steel).
- Pour the fresh lime juice and lemon juice over the halibut, stirring gently to ensure all pieces are coated and submerged. Cover the bowl and refrigerate.
- Marinate for 20-30 minutes. The fish is ready when it appears opaque on the outside with a slightly translucent center. You can test a piece by cutting it in half.
- Carefully drain and discard about 80% of the citrus marinade from the bowl. Add the finely diced red onion, minced jalapeño, and chopped cilantro to the fish. Season with salt and pepper, and stir gently to combine.
- Just before serving, gently fold in the diced avocado. Taste and adjust seasoning if needed. Serve immediately with tortilla chips, plantain chips, or on tostadas.
Notes
Don't Over-Marinate: Check the fish at the 20-minute mark to prevent it from becoming tough and rubbery.
Serve Immediately: Ceviche is best enjoyed right after it's made for the optimal texture of both the fish and vegetables.
Frequently Asked Questions About Halibut Ceviche Recipe
While fresh is always best for ceviche, you can use high-quality, commercially flash-frozen halibut that is intended for raw consumption. Ensure it is thawed safely in the refrigerator overnight before using. Avoid using standard frozen fish fillets from the grocery store freezer aisle.
For ½-inch cubes of halibut, the ideal marination time is 20-30 minutes. This is long enough to ‘cook’ the exterior while leaving a tender, slightly translucent center. Over-marinating can make the fish tough.
Technically, the fish is not cooked with heat. However, the acid from the lime and lemon juice denatures the proteins in the fish, changing its texture and appearance from raw to firm and opaque, making it safe and delicious to eat.
Halibut ceviche is most commonly served with tortilla chips for scooping. Other great options include crispy plantain chips (tostones), saltine crackers, tostadas, or in crisp lettuce cups for a low-carb alternative.
The best halibut for ceviche is the freshest, highest-quality fish you can find. Look for sushi-grade or sashimi-grade halibut from a trusted fishmonger. The fillet should be firm, translucent, and smell fresh like the ocean.
More Delicious Halibut Recipes to Try
If making this ceviche has you excited about cooking halibut, you’re in the right place! While ceviche relies on citrus, halibut is also incredible when cooked with heat. For a simple and healthy weeknight dinner, try this easy baked halibut recipe. Or, for a perfect summer meal, fire up the grill and make our perfectly grilled halibut with a zesty marinade.
We hope you love this simple, fresh halibut ceviche. If you try it, please leave a comment below and let us know how it turned out. Don’t forget to save it to your favorite board on Pinterest!
