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.