Halibut ceviche recipe

Halibut Ceviche recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Halibut Ceviche recipe is a refreshing and flavorful dish that combines the delicate taste of halibut with zesty citrus flavors. The fish is marinated in lime juice, which helps to "cook" the fish, resulting in a tender and tangy ceviche. With the addition of fresh herbs, crunchy vegetables, and a hint of spice, this recipe is perfect for a light and healthy appetizer or a main course.

Keywords: Halibut ceviche, recipe, citrus flavors, lime juice, fresh herbs.

Halibut ceviche recipe details

Halibut ceviche recipe, recipe Rating: 4.5
Number of votes:101

Ingredients

1/2 pound halibut (20 ounces)

1/4 cup ReaLemonlemon juice (1 cup)

1/4 cup Rose’slime juice (1 cup)

1/3 cup green pepper, chopped (1 cup)

1/3 cup black olives, sliced (1 cup)

1/3 cup mushrooms, sliced (1 cup)

1/3 cup onion, chopped (1 cup)

1 tomato, diced (3)

3 Tablespoons olive oil (1 cup)

3 Tablespoons ketchup (1 cup)

6 large pimento-stuffed green olives, sliced (10)

1/2 teaspoon Tabascopepper sauce (2 teaspoons)

1/2 teaspoon salt (2 teaspoons)

1/8 teaspoon dried basil (1 teaspoon)

1/8 teaspoon dried oregano (1 teaspoon)

1 teaspoon fresh cilantro, chopped (1 Tablespoon)

4 ounces tomato juice (12 ounces)

Instructions:

Measurements in parentheses are for a larger recipe.

Cut halibut very neatly into 1/2-inch dice (1-inch cubes for larger recipe). Mix bottled juices. Put halibut in glass or steel container and cover completely with mixed juices. In separate container, mix remaining ingredients gently. Let both marinate separately in refrigerator for 3 hours.

After 3 hours, drain fish mixture and fold carefully into vegetable mixture. Serve immediately in avocado halves, as we do at the restaurant, or in a bed of romaine or with tortilla chips. Leftovers can be refrigerated, tightly covered, for 36 hours.

This recipe is used by permission from Double Musky Inn; a New Orleans Style Restaurant in Girdwood, Alaska (907) 783-2822.