Halibut Ceviche is a fresh, flavorful, and delicious appetizer or light dinner that's surprisingly simple to make. The fish "cooks" in a mixture of lime, lemon, and orange juice and then mixed with classic ceviche ingredients like tomato, red onion, cilantro, and avocado plus the sweet addition of pineapple. Serve with tortilla chips for a delightful pescatarian recipe.
Love ceviche? Also try my Tuna Ceviche, Salmon Ceviche, and Shrimp Salsa.
Halibut Ceviche recipe
This Halibut Ceviche recipe is bright, flavorful, and delicious. It's surprisingly simple to make as well with a citrus marinade of fresh lime juice, lemon juice, and orange juice. The mild white fish pairs beautifully with traditional Mexican flavors like tomato, avocado, cilantro, and red onion. Plus, an unexpected sweet twist of pineapple.
This recipe is quick and healthy and makes a delightful fancy appetizer or a light summer dinner. It tastes just like an evening at a tropical beach. Serve this at your next dinner party and wow your guests with this upscale dish that is actually super simple to prepare.
What is Ceviche?
So what is ceviche? Ceviche is a recipe that started in Puru in South America and is used in Latin American cooking including Mexico. Fish ceviche isn't cooked over heat, but it goes through a process called denaturing. The fish is cured or "cooked" in fresh citrus juices including lime, lemon, and orange. The acid from the citrus changes the structure of the fish and the proteins in the fish, allowing it to "cook" without using traditional heat. The fish actually becomes opaque and firm, much like with traditional heat cooking.
Ceviche is traditionally made with the firm to semi-firm white fish like halibut. It can also be made with similar fish like cod, mahi mahi, bass, grouper, rockfish, flounder or sole.
Tasty & easy! Pineapple Halibut Ceviche Share on X
Why You'll Love this Pineapple Halibut Ceviche recipe...
- This Pineapple Halibut Ceviche recipe is fresh, tasty, and delicious!
- It's a light, healthy, and fresh meal to enjoy in the summer or any time of the year. It tastes like the beach. 🙂
- If you've been trying to find creative ways to eat fish, this is a great way!
- You don't actually have to "cook" this recipe or turn on the oven or stove, making it a great summer recipe.
- It's high in protein PLUS low-carb, gluten-free, paleo, and keto!
- It's a fabulous pescatarian meal.
- Halibut is rich in minerals like selenium, phosphorus, magnesium plus B vitamins.
Ingredients:
Here's an overview of what you'll need to make this Halibut Ceviche recipe, but keep scrolling for the full recipe amounts.
- Halibut: It's important to get a high-quality fish for ceviche since you aren't cooking it traditionally. Look for halibut the freshest halibut possible that is moist and plump. You'll need raw fish that is either super fresh or flash-frozen to prevent parasites and bacteria in the fish. Read below for my tips for selecting halibut for this ceviche. To prepare the fish cut it into ½-inch cubes. Make sure to keep the fish very cold while preparing the ceviche.
- Citrus Juices: This recipe calls for a combination of lime, lemon, and orange juice. Traditionally Peruvian ceviche uses a combination of the three. Use freshly squeezed juice for the best results.
- Pineapple: Since halibut is a mild fish, I love adding a pop of tropical fruit to this ceviche. Use pineapple or mango if it's in season.
- Tomato: Use a fresh, bright tomato and dice it even bites. Diced tomatoes give the ceviche fresh flavor, texture, and a salsa-like flavoring.
- Red Onion: Red onion gives richness to the ceviche. It gives the recipe a bite and a great flavor that is perfect for halibut ceviche.
- Cilantro: Use fresh cilantro for the best results. There's not a great substitute for it.
- Pepper: Add a serrano pepper or jalapeno pepper to add some heat to this dish. If you like mild food, leave it out. If you want it spicy, add more and leave the seeds.
- Avocado: Fresh avocado is the perfect creamy addition that balances the flavors of the dish.
- Salt: Add fresh sea salt to taste for the best results.
Tips for Buying Fish for Ceviche:
- If buying fresh, go to a trusted source. Don't be afraid to ask the fishmonger if what you are buying is good for halibut ceviche preparation. They will know how long the fish has been sitting there.
- Find the freshest fish available but don't shy away from buying frozen fish. Frozen fish is actually a good option with halibut because freezing it will kill any bacteria and actually make it safer to eat for ceviche. Halibut can carry parasites, so this can reduce your risk of eating the ceviche. Fish that has been flash-frozen at a very low temperature can be the healthiest option because it kills parasites. Often if you don't live near the coast, the fish they are selling at a fish counter has been frozen anyway so if you buy it frozen, you control how long it sits until you make the ceviche.
- Look for fish that doesn't have a fishy smell and has a firm texture.
- When preparing your ceviche, don't leave the fish out of the fridge for long. Keep your fish on ice even in the fridge.
- Prepare the halibut ceviche within 24 hours of either purchasing or thawing out your halibut.
- I highly recommend getting a nice, sharp knife to dice your fish.
Instructions:
This is an overview of the instructions to make this Halibut Ceviche recipe, but the full detailed printable recipe is below in the recipe card.
Step One: Marinate the Fish
- First, prepare the citrus. by whisking together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice in a medium glass bowl.
- Carefully place the diced halibut into the citrus mixture and gently stir.
- Make sure the fish is completely covered in the juices with some room to move so it all can "cook." If they are in a bowl too small the sides will not get cooked. If it's not, add more citrus juice.
- Put the halibut in the fridge to "cook" or cure for 30 minutes to 2 hours, depending on your preferences for doneness. See below for my notes on how to leave the halibut in the marinade.
Step Two: Prepare the Ceviche
- Pull the halibut and citrus out of the fridge. Check for your desired level of doneness. Drain the liquid and toss it.
- In a fresh medium bowl and add the marinated halibut fish mixture, tomato, pineapple, red onion, cilantro, and pepper. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss them together, being careful not to break up the fish.
- Carefully fold in the avocado. Add more salt, if desired.
- Serve immediately with tortilla chips, crackers, or a toasted baguette.
How long does ceviche need to soak?
The amount of time you soak your halibut or fish ceviche is much up to personal taste, like cooking a steak. The amount of time you leave it in the marinade can determine how done your fish is. Here is a guideline for times, it really depends on the fish you have, the size you diced it into, and personal taste.
It's best to check your fish several times during the "cooking" process so you get the effect you want.
- 30 Minutes: Rare or Nearly Rare
- 1 Hour: Medium Rare
- 2 Hours: Medium
- 4 Hours: Well Done
Variations
I love this Halibut Ceviche recipe as written, but here are some fun variations.
- Add Different Vegetables: Other delicious vegetable additions are cucumber, jicama, shallots, radish, or bell pepper.
- Mix Up the Fish: You can make this recipe with any fresh firm to semi-firm white fish like cod, mahi mahi, bass, grouper, rockfish, flounder or sole.
- Make it Peruvian: Traditionally Peruvian ceviche has corn and cooked sweet potato.
- Make it Veracruz: Add capers and olives.
- Make it Asian: Give this ceviche an Asian flare by using garlic, sesame seeds, soy sauce, and sesame oil.
- Add Fresh Herb: Add other fresh herbs like chives or parsley.
- Make it Spicy: Add more peppers or a splash of hot sauce.
FAQ
Storage and Leftovers
Halibut Ceviche and all fish ceviche are best enjoyed fresh right when you make it for the best taste and texture.
The problem with making it ahead is once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can store leftovers to eat later but for no more than 24 hours.
Freezing
I would not recommend freezing this as the texture would be bad.
Can you eat raw fish in ceviche?
Yes! The fish goes through a process when it soaks in the citrus making it safe for eating.
Is frozen fish safe for ceviche?
Yes! It's actually a good option for ceviche because freezing fish at a very low temperature can kill any parasites that may be in it. Unless your fish is very fresh and you know and trust the source, frozen fish might be a BETTER option for ceviche especially halibut ceviche because it can have parasites.
Is my ceviche technically raw?
Ceviche isn't cooked but it's technically NOT still raw because it goes through a denaturing process that changes the chemical and physical properties of the fish. It isn't raw because of that, but it's not cooked either.
This Halibut Ceviche recipe is Super Delicious!
This Halibut Ceviche recipe is such a wonderful light and healthy meal! It seems fancy, but it is super simple to prepare and something you can enjoy in the summer or any time of the year. If you love summer recipes that don't require an oven or stove, this one is for you.
This is an irresistible meal that you can eat with tortilla chips, crackers, plantain chips, and cucumber slices or even serve in tacos or tostadas!
Serve it With:
- Sheet Shrimp Fajitas
- Honey Lime Melon Salad
- Grilled Sweet Potato Wedges
- Caribbean Couscous Salad
- Creamy Avocado Pasta
- Mexican Macaroni Salad
- Shrimp and Goat Cheese Quesadilla
- Black Bean and Avocado Quesadilla
- Roasted Vegetable Enchiladas
Tasty & easy! Pineapple Halibut Ceviche Share on X
More Ceviche Recipes to Try:
If you make this Halibut Ceviche recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Halibut Ceviche
Ingredients
- 1 pound halibut, diced
- ¾ cup lime juice, divided
- ¼ cup + 1 tablespoon lemon juice, divided
- ¼ cup + 1 tablespoon orange juice, divided
- 1 cup tomato, diced
- ½ cup pineapple, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon serrano or jalapeno pepper (optional)
- 1 avocado, diced
- salt
Instructions
- In a medium glass bowl, whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice. Add the diced halibut to the citrus juices and gently toss. Make sure the fish is completely covered in the juices with some room to move. If it's not, add more of the juices.
- Put the halibut and citrus in the refrigerator and allow it to "cook" for 30 minutes to 2 hours. You can check it for prefered "doneness."
- Remove the halibut from the refrigerator when cooked to desired amount. Drain the liquid and throw it away.
- In a fresh bowl, toss together the marinated halibut, tomato, pineapple, red onion, cilantro and pepper. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss.
- Carefully fold in the avocado. Add more salt, if desired.
- Serve immediately with chips.
Notes
Storage and Leftovers
Halibut Ceviche and all fish ceviche are best enjoyed fresh right when you make it for the best taste and texture. The problem with making it ahead is once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can store leftovers to eat later but for no more than 24 hours.Freezing
I would not recommend freezing this as the texture would be bad.Nutrition
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MS says
This came out so delicious! I love how fresh and light it was. We served with some tortilla chips and everyone gobbled it up!
Debbie@debbiestyleslife.com says
A very colorful looking dish, Julie! I would enjoy this dish without the fish in it with chips. Versatile, right? Enjoy your blog so much!