Halibut Ceviche

  • 240 mins
  • 11 ingredients


  • 1 lb of fresh Halibut cut into 1 inch chunks
  • Juice of 3 lemons
  • Juice of 3 limes
  • 1/4 cup olive oil
  • 1 large ripe tomato, chopped
  • 2 tbs chopped parsley
  • 2 shallots, minced
  • 1 green or red Serrano chili (you may remove seeds before chopping, But it you like spicy leave them in)
  • 1 tsp chili powder
  • 10 to 12 green olives with pimento halved
  • Kosher salt and fresh cracked black pepper to taste
This is a spicy version of ceviche that uses lemon and lime and olives to give it a special twist in flavor.


  • Combine halibut with lemon and lime juice in a nor reactive bowl. Make sure fish is completely covered by juice.
  • Cover the bowl and let marinate in the refrigerator for at least 4 hours.
  • Remove bowl from refrigerator, and add the tomatoes, shallots, Serrano, shallots, chili powder,salt and pepper.
  • Return to the refrigerator and let marinate for another hour.
  • Before serving drain juices through a wire strainer and reserve.¬† The juices may be served in small shot glasses for sipping (leche de tigre or milk of the tiger)
  • Return the fish to a bowl and add the olives and parsley. Mix gently
  • Serve in Martini glasses¬† or on a leaf of butter lettuce.


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