OMG, you guys! This Halibut Ceviche is so light and refreshing with a zing that it tastes like spring!
This Halibut Ceviche was incredibly easy to make. I feel like it should’ve been more difficult to prepare because the flavors are so big.
I prepped the halibut in the morning. First, I cut the halibut into bite sized pieces and added it to a nonreactive bowl. I finely diced a small white onion and added it to the bowl. Then I covered the halibut with fresh lime juice and placed the bowl in the fridge. The halibut basically cooked in lime juice while sitting in the fridge.
After about five hours, I pulled the halibut out of the fridge and checked that it “cooked” all the way through. Then I drained the halibut and onions and transferred this mix to another nonreactive bowl. I chopped some cilantro and some tomatoes and added it to the halibut mixture. I added some finely diced jalapeno for a kick and a bit of salt and pepper.
Tah-dah! The most delicious Halibut Ceviche EVER!
I ate my Halibut Ceviche with corn chips… Heaven!
Truth be told, I ate the whole bowl of Halibut Ceviche myself. Not in one sitting but over the span of two days…
And I don’t feel guilty about it at all! Ha!
I’m loving this Halibut Ceviche. This is a great dish to serve to guests or eat it all yourself, like I did!
Halibut Ceviche
Ingredients
- 1 lb fresh halibut cut into small bite sized pieces
- 1 cup white onion diced
- 1 cup fresh lime juice enough to cover the diced halibut
- 5 Roma tomatoes seeded and diced
- 1 jalapeno finely diced (less if you don’t want spicy)
- 1/4 cup fresh cilantro chopped
- sea salt and pepper
Instructions
- In a nonreactive bowl, gently stir the halibut pieces with onion then cover with lime juice. Cover bowl and refrigerate for 4 to 6 hours.
- Strain the halibut and onions. In a clean bowl, combine halibut, tomatoes, jalapeno and cilantro. Sprinkle some salt and pepper to your liking. Enjoy!