Mexican Halibut Ceviche Recipe with fresh garden tomatoes, avocado, jalapeno, olives and cilantro. Veracruz style with a brine in lime juice, this Halibut Ceviche is a beautiful light dinner. Refreshing, bright and full of flavor.
This halibut ceviche recipe isn’t quick, but it’s easy, and with hand 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 since…until now.
With some fresh halibut in my possession, I couldn’t wait to try another version. Similar, but different, 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 flash frozen shortly after caught. I learned in Culinary School, when making ceviche, to use firm, white-fleshed fish and avoid oily fish, like tuna or trout.
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 correctly. 1/2 cup of lime juice to one pound of fish will insure that the fish will properly cure and tender.
Recipe for Halibut Ceviche
Light and satisfying ceviches are typical of coastal Mexican cuisine. In the Veracruz style, fresh lime juice firms up delicate 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.
What Fish to Use for Ceviche
What’s the best fish to use for ceviche? Use sashimi-grade firm, white-fleshed fish such as sea bass, rock cod, sole, halibut or flounder.
Avoid oily fish like tuna or trout.
I hope you give this Veracruz Halibut Ceviche recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican ceviche recipe, let me know, I’d love to give it a try.
More Healthy Seafood Recipes
- Blackened Shrimp Salad with Champagne Vinaigrette
- Peach Jam Glazed Salmon Recipe
- Steamed Cod in Parchment
Halibut Ceviche “Veracruz”
- 1 pound halibut fillets or other white fish fillets
- 1/2 cup fresh lime juice
- 2 firm ripe tomatoes peeled, seeded and finely diced
- 2 to 3 jalapeno chiles seeded and minced
- 1/3 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
- Cut the fish fillets into 1/2-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.