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Halibut Ceviche with Lime and Fish Sauce Dressing

This fresh ceviche recipe is simple and delicious! Lemon, orange, and lime juice help brighten this fish ceviche with bell peppers, red onion, and a fresh salad with fish sauce.

Course Appetizer, Main Course, Tapas
Cuisine Seafood
Keyword ceviche with lime juice, fish ceviche, halibut ceviche
Prep Time 15 minutes
Marinade Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 1 pound halibut skinned, deboned, and diced

Fish Cure Ingredients

  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 tbsp lemon juice
  • Pinch salt
  • Orange zest
  • Lime zest
  • Lemon zest

Ceviche Salad Ingredients

  • 1/4 cup red bell pepper diced
  • 1/4 cup orange bell pepper diced
  • 1/4 cup red onions finely diced
  • 1 cup avocado diced
  • 2 Thai chilis diced
  • 1/4 cup cilantro finely chopped
  • 5 Thai Basil leaves ripped into pieces
  • Pinch black pepper
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • Handful snow pea shoot tips optional

Instructions

  1. Chop the halibut into evenly sized cubes. Set aside.

  2. Put the fish in a glass bowl, and pour the orange juice, lime juice, lemon juice, and all the zests directly on top. Mix gently. Make sure the fish is submerged in the citrus juice. If not, add more citrus juice and zests.

  3. Let halibut marinate for at least 3 hours (or up to overnight) in the refrigerator.

  4. Before serving, prepare all the salad ingredients except for the lime juice and fish sauce. Set aside.

  5. To serve the fish, remove the halibut from the citrus juices and add it to the salad. Add the fish sauce and lime juice. Add garnishes and serve.