Fresh Halibut Ceviche
A vibrant and refreshing seafood appetizer made with fresh halibut cured in a citrus marinade.
Equipment
- 1 non-reactive bowl large
- 1 knife sharp, for dicing
- 1 cutting board
Ingredients
Main Ingredients
- 1 pound fresh halibut cut into small cubes
- 3/4 cup lime juice freshly squeezed
- 1/2 cup lemon juice freshly squeezed
- 1/2 cup red onion finely diced
- 1 cup cherry tomatoes quartered
- 1/4 cup fresh cilantro chopped
- 1 jalapeño finely diced
- Salt and pepper to taste
Instructions
Preparation
- Cut the fresh halibut into small, bite-sized cubes and place them into a large, non-reactive bowl.
- In a separate bowl, combine the lime juice and lemon juice. Pour this citrus mixture over the halibut, ensuring all pieces are submerged.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to cure.
- After marinating, add the red onion, cherry tomatoes, cilantro, and jalapeño to the bowl. Gently fold the ingredients together.
- Season the ceviche with salt and pepper to taste. Let it sit for an additional 10 minutes to meld the flavors.
Serving
- Serve the ceviche chilled, immediately after preparation, for the best flavor and texture.
Storage
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours for optimal freshness.
Notes
Pro Tips: Use freshly squeezed citrus juice for the best flavor.
Ingredient Substitutions: Substitute jalapeño with serrano peppers for extra heat.
How to Serve: Serve with tortilla chips for added crunch.
Storage & Freshness: Ceviche is best consumed fresh but can be stored for up to 24 hours.
Make-Ahead Tips: Prepare the ingredients in advance but combine them just before serving.
Ingredient Substitutions: Substitute jalapeño with serrano peppers for extra heat.
How to Serve: Serve with tortilla chips for added crunch.
Storage & Freshness: Ceviche is best consumed fresh but can be stored for up to 24 hours.
Make-Ahead Tips: Prepare the ingredients in advance but combine them just before serving.