Halibut Ceviche Recipe

Name: Halibut Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound halibut fillet, diced into 1/2-inch pieces; 1 large red onion, diced small; 1 lime, juiced; 2 tablespoons rice vinegar; 1 yellow bell pepper, stem and seeds removed and diced small; 1 lime, zested and juiced; 1 tablespoon rice vinegar; 4 tablespoons extra-virgin olive oil; 1 tablespoon minced, fresh garlic chives; 1 tablespoon minced fresh cilantro leaves; 1 tablespoon minced, fresh mint leaves; 1 teaspoon chili flakes; Salt and freshly ground black pepper; 1 pint daikon radish sprouts

Servings: persons

1 pound halibut fillet, diced into 1/2-inch pieces
1 large red onion, diced small
1 lime, juiced
2 tablespoons rice vinegar
1 yellow bell pepper, stem and seeds removed and diced small
1 lime, zested and juiced
1 tablespoon rice vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon minced, fresh garlic chives
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced, fresh mint leaves
1 teaspoon chili flakes
Salt and freshly ground black pepper
1 pint daikon radish sprouts

1
In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat.
2
Cover and refrigerate for 4 to 6 hours.
3
Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
4
For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream.
5
Add lime zest, chives, cilantro, mint and chili flakes.
6
Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper.
7
Spoon into martini glasses and top with radish sprouts.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound halibut fillet, diced into 1/2-inch pieces, 1 large red onion, diced small, 1 lime, juiced, 2 tablespoons rice vinegar, and more.

Yes, Halibut Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Halibut Ceviche

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