Halibut Ceviche

Fresh halibut is marinated in bright lime juice, then tossed with crisp cucumber, juicy tomatoes, red onion, jalapeño, and cilantro for a refreshing dish that's perfect on warm summer days.

Prep Time: 20 minutes
Marinate Time: 30–45 minutes
Serves: 4

Ingredients

  • 1 lb sushi-grade fresh halibut, cut into ½-inch cubes

  • 1 cup fresh lime juice (about 8–10 limes)

  • 1 Persian cucumber, diced

  • 2 Roma tomatoes, diced

  • ¼ cup red onion, finely diced

  • 1 jalapeño, seeded and finely minced

  • ¼ cup fresh cilantro, chopped

  • 1 tbsp olive oil (optional)

  • ½ tsp sea salt

  • ¼ tsp black pepper

For Serving

  • Lime wedges

  • Tortilla chips

  • Sliced avocado (optional)

Instructions

  1. Place the diced halibut in a glass or ceramic bowl. Pour the fresh lime juice over the fish until completely covered. Cover and refrigerate for 30–45 minutes, stirring once halfway through, until the fish turns opaque.

  2. Drain off most of the lime juice, leaving about 2 tablespoons in the bowl.

  3. Add the cucumber, tomatoes, red onion, jalapeño, cilantro, olive oil (if using), salt, and pepper. Gently fold everything together until well combined.

  4. Taste and adjust seasoning with additional lime juice or salt if needed.

  5. Chill for 10–15 minutes before serving. Garnish with fresh lime wedges and enjoy with tortilla chips or over tostadas.

Tri-County Tip

For the best flavor and texture, use the freshest sushi-grade halibut you can find. Dice all of the vegetables into similar-sized pieces for the perfect bite every time. Add diced avocado just before serving for an extra creamy finish.

This recipe closely matches the photo with its colorful mix of cucumber, tomato, red onion, cilantro, and generous chunks of halibut, finished simply with lime and served as a light, fresh summer appetizer or meal.

Jessica McRee