Peruvian Halibut Ceviche Recipe

This traditional halibut ceviche recipe makes a tasty and unique appetiser that you can share with family and friends.

– 1 pound sushi-grade halibut cubed – 1.5 cups fresh lime juice – 1/2 teaspoon sea salt to taste – 1 large avocado peeled and diced – 2 vine-ripened tomatoes seeded and diced – 1/3 cup red onion finely chopped – 1 jalapeno seeded and finely chopped – 1/2 cup fresh cilantro chopped



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Cut the halibut into bite-sized pieces and combine in a glass or stainless steel bowl. 

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Season fish with sea salt and lime juice (more if not submerged). Stir well, cover with plastic wrap, and chill for 4 hours until fish is white and "cooked"

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Halibut should be strained to remove lime juice. Serve halibut in a bowl. 3

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Gently mix the tomato, avocado, red onion, jalapeño, and cilantro in the bowl. Season with sea salt. Serve plain or with toasted bread.

Serving: 1of 6 | Calories: 155kcal | Carbohydrates: 4g | Protein: 21g | Fat: 6g | Fiber: 2g | Sugar: 2g 


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