Fresh & Healthy Halibut Ceviche Recipe
Do you know what’s better than a delicious meal? A delicious meal with a story behind it. That’s what draws me to cooking – the ability to bring cultures and histories to your dining table. I’m excited to share one of my favorite recipes with you that’s rich in both culture and flavor – the Halibut Ceviche.
Ceviche is a dish that has been around since ancient times, specifically in the coastal regions of Peru. Over time, its popularity has spread throughout South America and even into parts of North America. Today, ceviche can be found in many different forms, but it always consists of fresh raw fish marinated in citrus juices like lime or lemon.
My version of ceviche features halibut, a type of white fish commonly found off the coasts of Alaska and the Pacific Northwest. I love using this fish because it’s mild in flavor and absorbs all the flavors of the marinade beautifully.
This recipe is incredibly versatile – it can be served as an appetizer or as a light main course. The bright colors from fresh tomatoes, cucumber, and cilantro complement the acidity from lime juice, creating an explosion of flavors in each bite.
So, whether you’re serving this to guests or indulging on your own – I promise you won’t be disappointed with this halibut ceviche recipe. Not only does it taste amazing, but it takes only minutes to put together. Trust me; you won’t regret trying out this recipe!
Why You’ll Love This Recipe
Hello there! If you are a seafood lover, then boy do I have a treat in store for you! My halibut ceviche recipe is not only mouth-wateringly delicious, but it’s also incredibly simple to make. Trust me, once you try this dish, you’ll be hooked!
The star of this dish is the fresh and succulent halibut fillet that serves as the base of our ceviche. Halibut is a rare fish that can only be found in the Pacific and Alaskan waters. It has a delicate texture and mild flavor that perfectly complements the tangy lime and zesty cilantro flavors of this dish.
One of the best things about this recipe is that it requires no cooking whatsoever! All you need to do is mix your bite-sized halibut pieces with fresh lime juice and let it marinate for 2 hours. During this time, the acidity of the lime juice will “cook” the raw fish perfectly.
This ceviche recipe has an unbeatable flavor combination. Its red onion, tangy ketchup sauce, and savory cilantro create a symphony of tastes in every bite. It has just the right balance of sourness, sweetness, and saltiness that is sure to please your taste buds.
And if you’re not a fan of halibut or want to switch things up, feel free to use shrimp or any other fresh seafood that catches your fancy. You can even swap out ingredients to make this recipe vegan or vegetarian-friendly.
Overall, my halibut ceviche recipe is perfect for those who want a healthy and refreshing dish without sacrificing flavor. It’s light and flavorful, making it excellent as an appetizer or light meal. So grab some fresh ingredients and give it a try – I promise you won’t regret it!
Ingredient List
Let’s dive into the ingredients you will need to make this tasty Halibut Ceviche Recipe. This recipe serves 4, but you can easily double it to serve more people. As always, choose the freshest ingredients for the best results.
Here’s what you’ll need:
- 1 lb skinless halibut fillet, cut into 1/2-inch cubes
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 English cucumber, seeded and finely diced
- 1 small red onion, finely diced
- 1 4-ounce can diced tomatoes, drained
- 1/2 cup ketchup
- 1 tablespoon sugar
- Sea salt, to taste
- Cilantro, chopped for garnish
These ingredients come together to form a harmonious dish that is appetizing, refreshing, and perfect for a summer day!
The Recipe How-To
Step 1: Cut the halibut fillet into bite-sized cubes
Using a sharp knife, cut 1 lb skinless halibut fillet into 1/2-inch cubes, ensuring all bones are removed. Then, place the halibut in a non-reactive glass or stainless steel bowl.
Step 2: Combine halibut and lime juice
Squeeze 1 cup fresh lime juice over the cubed halibut until all of the fish is fully submerged. Make sure to use fresh lime juice as it contains natural enzymes that cook the raw fish, giving it a distinct flavor and texture.
Step 3: Marinate for 2 hours
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. The longer you marinate the halibut ceviche, the more flavorful it will be.
Step 4: Add the remaining ingredients
After 2 hours, drain off excess lime juice and add 1/2 cup chopped red onion, 1 English cucumber, 2 ripe tomatoes, all finely chopped in small bite-sized pieces. Don’t forget to add a handful of freshly chopped cilantro.
Step 5: Mix in ketchup and sugar
In a separate bowl, combine 1/4 cup ketchup, 1/4 cup fresh lime juice, and 1 tablespoon sugar until well mixed. Then pour over the halibut ceviche mixture and mix well.
Step 6: Chill for 30 minutes
Chill the ceviche again for at least 30 minutes to allow flavors to meld together before serving.
Serve this delectable Peruvian Halibut Ceviche alone or with sides like tortilla chips, ceviche avocado, or alongside seafood dishes for a refreshing start to your meal!
Substitutions and Variations
Variety is the spice of life, and that applies not only to the people we meet but also to the food we enjoy. As such, I encourage you to switch up this halibut ceviche recipe and try its numerous variations.
Firstly, if English cucumbers are not readily available, use any other type of cucumber. Persian or Japanese cucumbers work particularly well as both are firm and have a thin skin, eliminating the need for peeling.
In addition to halibut, you can use other types of seafood or fish for your ceviche recipe. Pacific halibut is an equally delicious alternative. You can also opt for raw shrimp or any sushi-grade fish, which are perfect for making ceviche with. However, when using rare fish – such as the peruvian halibut – make sure it’s fresh and from reputable sources.
For those who aren’t fans of cilantro, either switch it out entirely or substitute it with parsley or basil. Red onions can be replaced with shallots or green onions, while mangoes or avocados offer a touch of sweetness that balances perfectly with the citrusy flavor of lime juice.
Lastly, consider serving ceviche in different ways. Spoon it onto a bed of leafy greens for a refreshing twist on the usual salad recipe. Alternatively, swap chopped red onions for pomegranate seeds in your ceviche salad for a colorful display that combines sweet and savory flavors. Or try adding diced mangoes to your halibut ceviche for a slightly sweeter variation that brings tropical flair to the dish.
Don’t be afraid to experiment with flavors and ingredients! Ceviche is versatile and offers endless possibilities for taste exploration; try out different substitutions until you find your favorite variation.
Serving and Pairing
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Now that you’ve prepared your mouthwatering Halibut Ceviche, it’s time to think about how best to serve and pair it. This dish is all about bright, bold flavors – so the ideal pairings will be able to hold their own in terms of taste.
Firstly, consider your serving vessel. For a showstopping presentation, use a large glass bowl or platter to showcase your glorious ceviche, and sprinkle some freshly chopped cilantro over the top for garnish. Alternatively, divide into individual servings in cocktail glasses or on small plates for an elegant appetizer.
When it comes to pairing wine, opt for something crisp and light like a Sauvignon Blanc or Pinot Grigio. The acidity in these wines will complement the tangy citrus flavors of the ceviche. If you prefer beer, a light lager also pairs well with the seafood in this dish.
If you’re looking for a non-alcoholic beverage pairing, try making a batch of Agua Fresca. This refreshing Mexican drink made with watermelon, lime juice and sugar is the perfect complement to spicy ceviche.
For sides and accompaniments, keep things simple with tortilla chips or toasted baguette slices for scooping, or opt for something more substantial like Avocado Salad or Cabbage Slaw. A mango salsa can bring a touch of sweetness to contrast the tangy seafoody flavor of ceviche.
With its fresh citrus flavors and tender pieces of halibut fish, your Halibut Ceviche is sure to delight every palate at your table. So sit back, relax and enjoy this delectable taste of summer!
Make-Ahead, Storing and Reheating
As with most seafood dishes, this halibut ceviche is best enjoyed fresh, straight out of the bowl. However, if you have leftovers or want to make it ahead of time, there are some tips to keep in mind.
Make-ahead: If you are planning to serve your ceviche later in the day or the next day, you can prepare the fish and mix in all the ingredients except for the avocado. Cover tightly with plastic wrap and refrigerate for up to two hours before serving. Add the cubed avocado right before serving to prevent it from oxidizing and turning brown.
Storing: If you do have leftover ceviche that has already been mixed with avocado, store it in an airtight container in the fridge for up to 24 hours. Keep in mind that as it sits, the fish will continue to cook and soften, so it may not be quite as firm as when you first made it.
Reheating: It’s best not to reheat your leftover ceviche as the heat will further cook the fish and change its texture. Instead, enjoy it cold straight from the fridge for lunch or as a light dinner.
While this recipe is great for leftovers, I recommend enjoying it fresh to fully experience the flavors of the raw fish combined with tangy lime juice and crunchy vegetables. But if you do need to store or make-ahead, following these tips will help preserve its deliciousness.
Tips for Perfect Results
Now that you’ve got your ingredients ready and the recipe how-to on hand, it’s time to jump into some tips to ensure your halibut ceviche comes out perfect every time.
1. Use fresh fish: The key to a great ceviche is fresh fish. I recommend looking for “sushi-grade” or “seafood watch” approved halibut fillet from a trusted fishmonger.
2. Cut the fish evenly: When cutting the fish, make sure all of the pieces are about the same size so they can marinate uniformly. Bite-sized pieces are ideal.
3. Marinate properly: Don’t over-marinate your fish or it will turn mushy. Two hours is plenty of time for the lime juice to cook the halibut.
4. Balance flavors: Taste as you go and adjust accordingly. If it’s too acidic, add more sugar. If it’s not salty enough, sprinkle some sea salt on top.
5. Chill before serving: For maximum flavor, allow your ceviche to chill in the fridge for 30 minutes before serving.
6. Experiment with toppings: Cilantro, red onion, English cucumber, and tomatoes are traditional toppings for halibut ceviche, but don’t be afraid to try other variations like avocado or mango.
7. Serve with tortilla chips: Nothing complements a refreshing bowl of ceviche quite like crunchy tortilla chips.
8. Pair with a light beer or white wine: A crisp lager or Sauvignon Blanc pairs perfectly with the flavors of halibut ceviche.
With these tips in mind, you’ll be able to make a delicious and perfectly balanced halibut ceviche every time!
FAQ
As with any recipe, there may be some questions that arise during preparation. Here are a few frequently asked questions about the halibut ceviche recipe that I can help answer to make your cooking process smooth and effortless.
How long should ceviche be marinated?
When it comes to making ceviche, the amount of time you marinade the fish can impact its flavor and texture. Typically, the fish should be left in the citrus marinade for at least 30 minutes to an hour. If you choose to marinade your fish for two hours, that is also acceptable. However, if the fish soaks in the citrus for too long (beyond two hours), it will take on a more pickled flavor.
What fish is best for ceviche?
When preparing ceviche, it’s important to select a lean white fish that maintains its firmness or semi-firmness. Fish such as bass, grouper, rockfish and sole are excellent options for this dish. If uncertain about which fish type to choose, don’t hesitate to consult your local seafood vendor for some guidance.
Does lime cook fish in ceviche?
When limes and lemons come into contact with fish, they have the ability to modify the proteins in the fish, leading to a transformation that takes place without the need for heat.
Can you use raw fish for ceviche?
For making ceviche, it is crucial to use raw fish that is safe for consuming raw, i.e., it should be of “sashimi-grade” or “sushi grade”. Any type of raw fish is suitable for this dish as long as it meets this criterion.
Bottom Line
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If you’re looking for a delicious, fresh and easy-to-make seafood dish, then you definitely need to try this halibut ceviche recipe! With its tangy and zesty flavor, and melt-in-your-mouth raw fish, this recipe is perfect for summer days or for impressing your guests with an original appetizer.
Don’t forget to always use the freshest ingredients possible, especially when it comes to seafood. And if you like experimenting with flavors, feel free to add your own personal touch. This dish is very versatile and pairs well with different fruits, vegetables and spices.
So go ahead, make yourself a bowl of halibut ceviche salad or mango avocado ceviche, grab a cold drink and enjoy the mouthwatering taste of the Pacific ocean in your own kitchen. Bon appétit!
Halibut Ceviche Recipe
Ingredients
- 5 tomatoes (Roma)
- 1 onion, Red (Small Dice)
- 2800 g halibut (Cubed)
- 32 ounces lime juice
- 300 g Clamato juice
- 100 g ketchup (Yes, Really!)
- 55 g sugar
- 50 g salt
- 1 English cucumber (Large)
- 1 bunch cilantro (For Garnish)
Instructions
- Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
- To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
- When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
- Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
- Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
- Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
- The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
- Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
- When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.