Halibut Salad Seafood

Simple Halibut Ceviche

Simple Halibut Ceviche made into tacos from Karista's Kitchen
Simple Halibut Ceviche is one of the easiest seafood recipes to prepare.  I know you’re probably thinking I’ve had way too much sun this summer, but truly, ceviche can be simple, flavorful and delicious and a perfect seasonal starter.

There are many different types of ceviche recipes and each South American country has their own version of ceviche. Many ceviche recipes can include ingredients from sweet potatoes and corn to squid and octopus. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.

For this Simple Halibut Ceviche, I’ve combined the halibut with lime juice and white onion. Once it’s been cold poached in the lime juice, I drain the liquid and then toss it with diced fresh summer tomatoes, diced jalapeno and chopped fresh cilantro. Then I season to taste with salt and pepper and dash of hot sauce. This gorgeous dish is a delicious starter for dinner guests or fun street style tacos for a light meal.

I love to serve this Simple Halibut Ceviche with organic blue corn chips.  It makes a lovely presentation and the sweet flavor of the blue corn compliments the spicy and citrus flavors of the ceviche. 

For something fun and festive, I often prepare patacones to serve with the ceviche.  Patacones are plantains that have been sliced, fried, flattened and fried again and then lightly seasoned with sea salt.   I’ve included a recipe with the ceviche. If you’d like to see a quick tutorial on how I make patacones, you can find it HERE.

Delicious Wishes and Loads of Love,


Simple Halibut Ceviche

Simple Halibut Ceviche


    For the Ceviche
  • 1lb fresh pacific halibut, diced into small bite sized pieces
  • 1 small white onion, diced
  • Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
  • 5-6 fresh Roma tomatoes, seeded and diced
  • 1-2 jalapeno, finely diced
  • 1/4 cup fresh chopped cilantro (add additional cilantro if desired)
  • sea salt and pepper
    For the Patacones
  • Patacones (Plantain Chips)
  • 2-3 green plantains
  • High heat or refined veggie oil (a sunflower or safflower oil works well)
  • Sea salt


For the Ceviche
  • Place the diced halibut, lime juice and all but 1/4 of the diced onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through. I often let this marinate overnight.
  • Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
  • Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste and a dash of hot sauce if desired.
  • Serve with blue or yellow corn chips. You can also serve with Patacones.
  • Optional Add ins: Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.
  • For the Patacones (Plantain Chips)
  • Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden or small spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into slices about 2 inches long.
  • Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
  • Flatten the plantains by pressing down on them with a heavy-bottomed pan pressing them into round discs. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
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  • Reply
    July 9, 2012 at 5:45 am

    This recipe is great, the halibut is sweet with the texture of cooked lobster.

    • Reply
      July 9, 2012 at 6:54 am

      Thank you John! So glad you enjoyed the recipe. It’s one of our family fave’s and I’ve been making it for about 12 years now. Sometimes I add diced cucumber, mango or papaya to the ceviche for a little extra depth of flavor. Have a fabulous week!

  • Reply
    August 17, 2012 at 12:44 pm

    I have been looking for a recipe like this for a long time. We had a very similar ceviche in Costa Rica only using sea bass that I loved so much I ate it for lunch almost every day we were there! It’s one of the only holidays I’ve been on where I actually lost weight and I attribute that to all the walking and eating this extremely healthful and good for you dish so frequently (in spite of all the beer we washed it down with-lol). Thanks for a great recipe! Muah!

    • Reply
      August 17, 2012 at 4:13 pm

      Terri, Thank you so much for your lovely comment! I too adore this ceviche recipe and it’s really one of the simplest. On occasion I’ll change it up a bit and add diced cucumber and if I’m not feeling up to dicing the halibut I’ll just use bay shrimp. Either way its all good! Add some cold beer and tortilla chips and life is grand! 🙂 Delicious Wishes, Karista

      • Reply
        August 18, 2012 at 2:46 pm

        The fish shop I went to for the halibut just happened to have halibut cheeks in, so I thought what the hey! Not only that, they were cheaper than the fillets and the young woman said the texture would actually be better, a little firmer. 🙂

  • Reply
    Kathy Steger @FoodWineThyme
    January 3, 2013 at 8:11 pm

    I absolutely love ceviche. I think I can eat it for breakfast, lunch and dinner. Promised to make this for hubby tomorrow night. He is super excited 🙂

    • Reply
      January 3, 2013 at 9:31 pm

      LOL! Kathy I too love ceviche! Don’t think I can get enough of it. Ever. 🙂 Hope you love the recipe. One of the first things I learned at Culinary School. Happy 2013!

  • Reply
    February 20, 2013 at 11:07 pm

    A summertime favorite! Yes on the mango! I like it a bit on the tart side, not too sweet. Lovely mouth-watering photo. Thank you 🙂

  • Reply
    June 18, 2014 at 4:47 pm

    I tried this with halibut cheeks also and it was the most delicious ceviche I’ve had. It went straight to my recipe box. The people I was entertaining thoroughly enjoyed it and asked for the recipe.

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