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halibut ceviche


Servings 4 servings


  • 1 lb firm fleshed fish halibut, sea bass, or red snapper
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 1/2 cup diced red onion
  • 1 cup diced roma tomato
  • 1/4 cup chopped cilantro
  • 1-2 serrano chili's diced
  • 2 avocados
  • 1/2 tsp salt
  • 2 tsp tabasco sauce or to taste


  • Cut fish into small cubes and place into a glass dish.
  • Cover fish with lemon and lime juice. Cover bowl with saran wrap or lid and place in fridge for at least 4 hours.
  • After 4 hours, separate a cube of fish with a fork, checking to see if it is white all the way through. If there are any raw looking spots, recover, and check again in 30 minutes.
  • Once fish is completely white, drain in a colander.
  • In a separate bowl, mix together diced red onion, tomatoes, chili's, cilantro, avocado, tabasco sauce, and salt.
  • Gently fold in halibut and serve cold.