Spicy Halibut Ceviche

Spicy Halibut Ceviche


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Your traditional halibut ceviche just got a little hotter. That's right, we added in some jalapeno peppers to make this ceviche a little more memorable.

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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
  • 2-3 pickled jalapenos, seeded, rinsed, and cut
  • 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 pickled jalapenos, olive oil, 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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