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Halibut ceviche with tomatoes, avocado, olives, lime juice

Halibut Ceviche "Veracruz"

This is a Mexican Ceviche Recipe with fresh garden tomatoes, avocado, jalapeno, olives and cilantro. With a brine in lime juice, this Halibut Ceviche is a beautiful light dinner. Refreshing, bright and full of flavor.
Cuisine Mexican
Prep Time 20 minutes
Brine/Cure Time 2 hours
Total Time 20 minutes
Servings 4
Calories 274kcal


  • 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.


Calories: 274kcal | Carbohydrates: 9g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 238mg | Potassium: 816mg | Fiber: 5g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 35.2mg | Calcium: 31mg | Iron: 0.7mg