Refreshing Halibut Ceviche: A Zesty Delight

If you’re searching for a light and refreshing meal that’s packed with flavor, look no further than halibut ceviche! This zesty dish is perfect for warm weather when you want something light and satisfying that won’t weigh you down. Whether you serve it as an appetizer, a main course, or a snack, halibut ceviche is sure to please.

What is Ceviche?

Ceviche is a dish of raw fish or seafood marinated in citrus juice, which “cooks” the fish by denaturing the proteins. The acid in the citrus juice also gives the dish a tangy and refreshing flavor that’s perfect for summer.

Halibut Ceviche Recipe

Here are the ingredients you’ll need to make this delicious halibut ceviche recipe:

• 1 lb. fresh halibut, cut into bite-sized pieces
• 1 red onion, thinly sliced
• 1 jalapeño pepper, seeded and minced
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
• Tortilla chips, for serving

To make the ceviche, combine the halibut, red onion, and jalapeño pepper in a large bowl. Add the lime and orange juice, cilantro, salt, and pepper, and stir well to combine. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours), stirring occasionally, until the fish is “cooked” and opaque.

When you’re ready to serve, spoon the ceviche into individual bowls or glasses and serve with tortilla chips on the side. The chips are perfect for scooping up the tangy, zesty ceviche, and they add a satisfying crunch that complements the tender fish.

Halibut Ceviche FAQs

Q: Is halibut ceviche healthy?

A: Halibut is a healthy and nutritious fish that’s a good source of protein, omega-3 fatty acids, and several important vitamins and minerals. However, as with any raw fish dish, it’s important to use the freshest possible ingredients and to handle them with care.

Q: How long can I keep leftover halibut ceviche?

A: Leftover halibut ceviche can be stored in the refrigerator for up to two days. However, it’s best to eat it fresh to avoid any risk of foodborne illness.

Q: Can I use frozen halibut to make ceviche?

A: It’s not recommended to use frozen halibut to make ceviche. Fresh, high-quality fish is essential for ceviche to ensure the best flavor and texture.

Halibut Ceviche Recipe Variation

For a unique twist on halibut ceviche, try adding diced mango or pineapple to the recipe. The sweet and tangy fruit pairs perfectly with the zesty citrus and tender halibut, creating a refreshing and flavorful dish that’s perfect for summer.