Healthy Halibut Ceviche

Here is my go-to halibut ceviche recipe, with fresh lime juice, crisp vegetables, and perfectly “cooked” fish that’s ready in just a few hours – no heat required. The combination of citrus and seafood creates a light, refreshing dish that’s perfect for warm days.

This ceviche has become my summer entertaining staple, especially when it’s too hot to turn on the stove. I usually make a double batch because it disappears so quickly at gatherings. Nothing better than a cool, citrusy bite on a sunny afternoon, right?

What Kind of Fish Should I Use?

While this recipe calls for halibut, you’ve got plenty of options when it comes to choosing your fish for ceviche. The most important thing is picking a firm, white fish that won’t fall apart when it “cooks” in the citrus juice. Halibut is a great choice because it’s firm and has a mild, clean taste, but you can also use cod, tilapia, or mahi mahi with excellent results. Just make sure whatever fish you choose is super fresh – since we’re not using heat to cook it, freshness is key. If you’re buying fish specifically for ceviche, let your fishmonger know – they can point you to the freshest catch of the day and might even give you a few prep tips.

Options for Substitutions

This ceviche recipe is pretty flexible with substitutions, though some ingredients are key to getting that classic taste:

• Halibut: While halibut makes an excellent ceviche, you can use any fresh, firm white fish like sea bass, cod, snapper, or mahi-mahi. Just make sure it’s very fresh and suitable for raw preparation since the citrus juice will ‘cook’ it.
• Citrus juice: The lime and lemon juice combo is essential for ‘cooking’ the fish – don’t skip these! However, you can adjust the ratio between them, or even add some orange juice for a sweeter touch. Just keep the total amount of citrus the same.
• Serrano peppers: If Serranos are too hot or hard to find, try jalapeños for less heat, or Thai chilies if you want it spicier. You can also skip them and rely on the Sriracha for heat.
• Sriracha: Out of Sriracha? Try Tabasco, sambal oelek, or any hot sauce you like. You can also leave it out if you’re not into spicy food.
• Red onion: White or sweet onions work too, though red onions give the best flavor and color. Just soak them in cold water for 10 minutes if you find them too sharp.
• Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, try using fresh parsley or a mix of parsley and mint instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ceviche is not using the freshest fish possible – always buy sushi-grade fish from a trusted source and keep it well-chilled until you’re ready to prepare the dish. Another common error is rushing the “cooking” process – the citrus needs at least 15-20 minutes to properly “cook” the fish, but leaving it too long (over 4 hours) can make the fish tough and rubbery. When cutting your fish, try to keep the pieces uniform in size (about 1/2 inch) to ensure they “cook” evenly in the citrus juice, and always add the avocado just before serving to prevent it from turning brown. For food safety, make sure to keep your ceviche cold throughout the entire preparation and serving process – ideally, place your mixing bowl inside another bowl filled with ice.

What to Serve With Ceviche?

This fresh and zesty ceviche pairs perfectly with crispy tortilla chips or saltine crackers for scooping up all that tasty fish. If you’re looking to make it more of a meal, serve it alongside some Mexican-style rice or a simple quinoa salad. I love to put out some extra lime wedges and sliced avocado on the side so everyone can customize their plate. For drinks, this goes really well with an ice-cold Mexican beer, a glass of crisp white wine, or even a spicy michelada if you’re feeling festive!

Storage Instructions

Keep Fresh: Once your ceviche is ready, you can keep it in the fridge in an airtight container for up to 24 hours. The citrus will continue to ‘cook’ the fish, so the texture might change slightly if stored longer. For the best taste and texture, try to enjoy it the same day you make it!

Make Ahead: If you want to prep ahead, you can chop all the vegetables and store them separately from the fish and citrus juice. When you’re ready to serve, just combine everything and let it marinate for 15-30 minutes until the fish turns opaque. Add the avocado just before serving to keep it fresh and green.

Serve: For the best ceviche experience, serve it straight from the fridge while it’s nice and cold. If you’ve stored it overnight, give it a quick stir before serving to redistribute the juices and check the seasoning – you might want to add a splash more lime juice to brighten it up.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	135-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 80-90 g
• Fat: 20-30 g
• Carbohydrates: 15-20 g

Ingredients

• 1.5 pounds firm white fish, diced into 1/2 to 3/4 inch pieces (such as halibut, cod, tilapia, or mahi mahi)
• 1 large tomato, chopped
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 to 2 serrano peppers, seeded and finely chopped (wear gloves to avoid stinging)
• 1 minced garlic clove
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice
• 1 to 1 1/2 teaspoons sea salt
• 1 to 3 teaspoons sriracha
• Avocado

Step 1: Prepare the Ingredients

Start by gently blotting off the excess moisture from the halibut using paper towels.

This helps to ensure the fish will absorb the marinade effectively.

Once dried, place the halibut, along with chopped tomato, red onion, cilantro, Serrano peppers, and minced garlic, into a non-reactive glass 9×13″ baking dish.

Using a glass dish is important to prevent any reaction with the citrus juices.

Step 2: Make the Marinade

In a small mixing bowl, combine the freshly squeezed lime juice and lemon juice.

Add a pinch of sea salt and a dash of Sriracha for a hint of heat.

Stir the ingredients together until they are well mixed.

This citrus mixture will “cook” the fish, so be sure it is balanced to your taste.

Step 3: Marinate the Ceviche

Pour the lime and lemon juice mixture over the fish and vegetable mixture in the baking dish.

Gently stir until the ingredients are thoroughly combined and the halibut is evenly coated with the marinade.

Cover the dish securely with plastic wrap or a lid and place it in the refrigerator.

Allow it to marinate for 2-4 hours, or until the halibut is opaque and “cooked” through by the citrus juices.

Step 4: Garnish and Serve

Once the desired marinating time is complete and the fish is ready, remove the dish from the refrigerator.

Garnish the ceviche with freshly sliced avocado for a creamy texture.

Serve your ceviche with a variety of dippers such as tortilla chips, Beanitos (bean + rice chips), plantains, and/or sliced cucumbers to complement the flavors and textures of the dish.