Nervous about making ceviche at home? This is an easy step by step guide to safely make Halibut Ceviche. Traditional using lime, tomatoes, avocado and jalapenos, adding green olives brings us a Veracruz influence. This is a breezy light dinner or an appetizer that is bright and exciting with flavor.
Before we visit this recipe for Halibut Ceviche, don’t miss this similar and one of the most popular recipes on my site for Campechana, a Mexican style shrimp cocktail.
Light and satisfying ceviches are typical of coastal Mexican cuisine. In the Veracruz style, fresh lime juice firms up delicate raw seafood while olives add to the brininess, tomatoes add a touch of sweet and jalapeno joins in for a kick of traditional heat.
Avocado and cilantro bring the fiesta to this Mexican ceviche recipe.
Table of contents
What is Ceviche?
Ceviche ( sa – vEE- shay) is a popular dish in Mexico and South America. It’s made using raw fish that is brined or “cooked” in an acid, such as lemon or lime juice. The juice alters the structure of the delicate fish by brining which denatures the meat without using heat. It becomes opaque with a firm texture and a strong citrus flavor.
About Making Ceviche
Making ceviche at home for the first time can be intimidating and every a bit scary. But as long as your fish or shellfish is fresh and your marinade is tasty, there’s little you can do to ruin homemade ceviche.
This halibut ceviche recipe isn’t quick, but it’s easy, and with hands off prep turns any hot Summer evening into a cool breeze. After all, you won’t even need to reach for the oven door or the stovetop burner knob.
The first ceviche I ever made was copy-catting a method from one of my favorite Mexican restaurants here in Denver. After questioning the waiter to gather as much information as I could, I made a very decent Shrimp and Scallop Ceviche in my own kitchen. This is the only recipe I’ve used for ceviche …until now.
With some freshly shipped flash frozen halibut from Alaska in my possession, I couldn’t wait to try another version. And this is an equally pleasing bowl of ceviche that deserves attention.
When making ceviche, whether using shrimp, scallops, or white fish, it’s important to use the freshest seafood you can find. For us in Colorado, that would be blast frozen shortly after caught and before shipping.
Let’s take a look.
Ingredients You’ll Need
- Cilantro
- Halibut Fillet
- Green Olives
- Tomatoes
- Avocado
- Jalapeno Peppers
- Extra Virgin Olive Oil
- Lime Juice
- Mexican Oregano
Ingredient Substitutions
- Cilantro: If you simply don’t like cilantro, just omit it from the recipe.
- Olives: Pimento stuffed green olives bring a Spanish flair to Halibut Ceviche. Which celebrates the Spanish influence in the Veracruz region of Mexico. Castelvetrano olives are a good choice here.
- Peppers: If you feel jalapeno peppers are just too spicy, substitute Poblano peppers.
- Mexican Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
- Tomatoes: Summer fresh tomatoes are best for this recipe, however, don’t let the calendar dictate when you make this. Rather than purchase sad hot house winter tomatoes, choose small plum tomatoes.
- Halibut Substitute: Sea bass, rock cod, sole, or flounder.
Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
Step by Step Instructions, It’s Easy
- Step 1: “Cook” or brine the halibut. Cut the fish fillets into ½-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours. Make sure all the pieces of halibut are coated with the lime juice.
- Step 2: Finish the dish. Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
Tips for Success
- Keep you knife skills in tune when making any kind of ceviche. When cutting the fish into cubes, make sure the cubes are of even size so they marinate, brine and cure equally.
- You need the right amount of acid, lime juice in this case, to make ceviche safe and correctly. ½ cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.
- Are Jalapenos Spicy? Yes, let’s fix that. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.
Chef Tip: Finely chopped jalapeno will better distribute the spicy heat and jalapeno flavor throughout this recipe. Once the jalapeno pepper is deseeded and deveined, slice it horizontally. Then slice the long lengths in half. Then cut the halves into very thin planks. Then cut the planks horizontally to make small diced jalapeno pepper pieces.
How To Serve Halibut Ceviche
Keep it simple. Grab one of your favorite colorful plates and spoon on some of the halibut ceviche. Serve with corn chips to scoop up every bit of the chopped ingredients. And don’t forget the cold beer or a glass of Mexican Michelada.
FAQ’s
Use a firm white fleshed fish. Find a reputable fish monger and tell them you’re making ceviche and listen to their recommendations. Ask for the freshest salt water white fish they have. And a fish that’s been frozen. Freezing fish helps kill some of the parasites. Lingcod, Flounder, sea bass, and halibut are good choices. Avoid oily fish like tuna, salmon or trout. Avoid cod.
Yes it does. Choose the sharpest knife you own. And preferably a long Chef’s knife. This will allow you to make a single long cut into the flesh of the fish, without tearing. You want the marinade to slowly “cook” the fish with an even penetration time.
Yes, very easy to swap out lemon juice for the lime juice.
Recipe for Halibut Ceviche
I hope you give this halibut ceviche recipe and try. It’s a simple and traditional technique that will leave you feeling like you just had lunch on the beach.
More Fresh and Healthy Seafood Recipes
And if you’re looking for even more Seafood Recipes, don’t miss my Seafood Category You’ll find a lovely group of recipes and the most popular seafood recipe on my site, Heavenly Halibut.
Halibut Ceviche “Veracruz”
Ingredients
- 1 pound halibut fillets or other white fish fillets
- ½ cup fresh lime juice
- 2 firm ripe tomatoes peeled, seeded and finely diced
- 2 to 3 jalapeno chiles seeded and minced
- ⅓ cup fresh cilantro chopped
- Fine sea salt and freshly ground black pepper
- 1 avocado
- 10 green olives preferably Manzanillas, pitted and coarsely chopped
- 1 teaspoon dried Mexican oregano
- 2 Tablespoons extra-virgin olive oil
Instructions
- Cut the fish fillets into ½-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
- Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
- When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.
Notes
- On Dicing Jalapeno Pepper: Finely chopped jalapeno will distribute the heat and flavor better throughout the dish than larger chunks. Use gloves, or oil your hands before starting this process.
- Keep you knife skills in tune when making any kind of ceviche. When cutting the fish into cubes, make sure the cubes are of even size so they marinate, brine and cure equally.
- You need the right amount of acid, lime juice in this case, to make ceviche safe and correctly. ½ cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.
Nutrition
Halibut Ceviche Veracruz … It’s Whats For Dinner
This recipe for halibut ceviche was first published August, 2018 and updated with step by step instructions with photos, October of 2022.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann, Ceviche is eaten here in the state of Florida. On hot days, it is a beautiful way to enjoy Florida seafood. Your recipe is how we like it here too.
Velva
I love ceviche and it’s perfect for hot summer days. I need to get a batch in the fridge and this looks perfect! Great weekend food!
The first meal I ever made for Dana was ceviche – but I used cod. He loved it. My recipe doesn’t have olives, though, so I will try that next time. Right now I toss in cucumber before serving. Gardening error for my first California garden. I’m picking 3 big Armenian cukes a day. Besides gifting them, I’m adding them to everything.
Love the crisp, fresh flavor of ceviche. But I’m a citrus fiend, so of course. 🙂 Haven’t had halibut ceviche — neat idea. Super recipe — thanks.
Looks very good Chef. I’ve never tried ceviche and I’ve never cooked Halibut that I liked so this may be the way to kill two birds as they say.