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Halibut ceviche

Wild Alaskan halibut makes an insanely delicious ceviche. Ceviche is a traditional coastal Peruvian dish that has gained popularity in the U.S. The halibut is cured (cooked) with citric acid. This easy wild Alaskan halibut ceviche recipe is a super fresh summertime dish to enjoy with friends out on the patio.

Makes: 4 servings

Prep time: 30 minutes

Marinade time: at least 30 minutes, up to 2 hours


  • 2 filets Prince William Sound halibut, thawed

  • half of a red onion, diced

  • 2 medium sized tomatoes, diced

  • ½ cup fresh cilantro, diced

  • 1 small jalapeño, diced

  • ½ cup fresh squeezed lime juice

  • ½ cup fresh squeezed lemon juice

  • 1 ½ teaspoons salt (add more to taste)

  • 2 avocados - diced into the ceviche, or sliced and served on the side

  • optional: cucumber and/or bell pepper


  • Blot excess moisture from thawed halibut with paper towel, then place the halibut, onion, tomato, cilantro, jalapeño, avocado (if adding to ceviche) in a medium mixing bowl

  • In a small mixing bowl, combine the lime juice, lemon juice and sea salt. Pour the mixture over the raw halibut mixture. Stir gently until combined.

  • Cover and place in the refrigerator. Allow the halibut to marinate 30 minutes to 2 hours, until the ceviche is chilled and the halibut is opaque and "cooked" through.

Serve halibut ceviche with tortilla chips, plantain chips or sliced cucumbers.

Recommended drink pairings: fresh squeezed lemonade, a margarita or white wine.

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