Halibut Ceviche
- 30m Prep Time
- 0sCook Time
- 30m Ready In
This halibut ceviche is cured in lime juice with jalapeño and fresh cilantro, mixed with finely chopped vegetables and a touch of white wine. It's a refreshing dish perfect for a crowd, served with tortilla chips and avocado.
Ingredients
- 1.36 kg halibut skin removed, cut into ½-inch cubes
- 6 limes juiced
- 8 medium carrots finely chopped
- 2 medium green bell peppers finely chopped
- 2 medium tomatoes finely chopped
- 1 red onion finely chopped
- 2 jalapeños minced
- 1 black olives finely chopped
- 237 ml virgin olive oil
- 237 ml dry white wine
- 1 bunch fresh cilantro minced
- 14.8 ml fresh oregano minced
- 14.8 ml fresh parsley minced
- Kosher salt
- Ground white pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 113 mg
- Iron: 2.08 mg
- Magnesium: 92.5 mg
- Phosphorus: 638 mg
- Potassium: 1852 mg
- Zinc: 1.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml virgin olive oil
- 237 ml dry white wine
- Kosher salt
- Ground white pepper
Prepare
- 1.36 kg halibut, skin removed, cut into ½-inch cubes
- Juice 6 limes
- 8 medium carrots, finely chopped
- 2 medium green bell peppers, finely chopped
- 2 medium tomatoes, finely chopped
- 1 red onion, finely chopped
- Mince 2 jalapeños
- 1 black olives, finely chopped
- Mince 1 bunch fresh cilantro
- Mince 14.8 ml fresh oregano
- Mince 14.8 ml fresh parsley
Let's Cook
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Step 1.
Place the halibut cubes in a large shallow dish and pour the lime juice over the top, ensuring all pieces are coated. Let sit for 15 minutes to cure the fish.
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Step 2.
While the halibut cures, finely chop the carrots, green bell peppers, tomatoes, red onion, jalapeños, and black olives. Combine them in a large bowl and toss to mix.
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Step 3.
After 15 minutes, drain the lime juice from the halibut (discard the juice) and transfer the fish to the bowl with the chopped vegetables. Stir gently until just combined.
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Step 4.
Carefully fold in the olive oil, dry white wine, minced cilantro, oregano, and parsley until evenly distributed. Season to taste with kosher salt and ground white pepper.
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Step 5.
Serve the ceviche immediately with tortilla chips and slices of fresh avocado.