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Ceviche de Halibut Recipe

Peruvian · Main course · 25 min total

A refreshing Peruvian-style ceviche featuring fresh halibut cured in citrus juices with red onion, chili, and cilantro. Serve immediately for the best texture and flavor.

Ingredients

• 1 lb fresh halibut fillet, skin removed, cut into 1/2-inch cubes
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 red onion, thinly sliced
• 1-2 fresh aji amarillo or habanero peppers, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large sweet potato, boiled, peeled, and sliced
• 1 ear corn, boiled and cut into rounds
• 1/2 cup corn nuts or toasted corn (cancha)

Instructions

1. Place the halibut cubes in a non-reactive bowl (glass or ceramic).
2. Pour the lime and lemon juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for 15-20 minutes, until the fish is opaque and 'cooked' through.
3. While the fish marinates, soak the sliced red onion in cold water for 5 minutes to reduce sharpness; drain well.
4. After marinating, drain most of the citrus juice, reserving about 2 tablespoons.
5. Add the drained onion, minced chili, cilantro, salt, and pepper to the fish. Toss gently to combine.
6. Taste and adjust seasoning or citrus as needed.
7. To serve, arrange sweet potato slices and corn rounds on plates. Spoon ceviche on top or alongside. Garnish with corn nuts.

Tips

• Use the freshest halibut possible; it should smell like the ocean, not fishy.
• Marinate no longer than 20 minutes to prevent the fish from becoming tough.
• Serve immediately after mixing; ceviche is best consumed fresh.
• Leftover ceviche can be refrigerated for up to 2 hours but will continue to 'cook' and change texture.

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