Halibut Ceviche

Halibut Ceviche


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Halibut is low in fat and goes perfectly in this summer ceviche recipe. No cooking is necessary so let the marinating begin.

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Chicago, IL

Time needed

30 min preparation

Serving Size / Yield

8 servings


  • 1lb fresh halibut
  • 1 C. fresh lime juice
  • 1 sm. onion
  • 1/4 C. olive oil
  • 3 Tbsp. fresh orange juice
  • 3/4 tsp. salt
  • 1/4 tsp. dried oregano, crushed
  • 1/8 tsp. pepper
  • 2 med. tomatoes
  • snipped cilantro or parsley

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Cut fish fillets into 1/2-inch cubes. In a nonmetal bowl, cover cubed fish with lime juice. Cover and refrigerate at least 4 hours or until fish is opaque, turning occasionally. Thinly slice the onion and separate into rings. Add to fish with olive oil, orange juice, oregano, salt, and pepper. Toss gently to combine well and chill. Peel, seed, and chop tomatoes, then toss with chilled fish mixture. Sprinkle with snipped cilantro.

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