Zesty Halibut Ceviche

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- My Notes -

  • 1 pound Halibut Fillet - fresh
  • 3 Lime
  • 2 Lemon - organic
  • 3 Roma Tomato - diced
  • 0.5 bunch Green Onion - sliced diagonally (green parts only)
  • 0.5 bunch Fresh Cilantro - chopped
  • 0.5 Jalapeno Pepper - finely chopped
  • 1 tablespoon Olive Oil
  • Ground Black Pepper - to taste
  • Sea Salt - to taste
  • To prepare the halibut...if the filet still has the skin on it, you will need carefully slice off the skin by using a sharp filet knife. Otherwise skip this step, and start by cutting the filet into small bite sized pieces and place into a medium bowl.
  • Zest two limes and one lemon and add to the halibut. Juice all limes and lemons and add to the bowl and stir well. Cover and place in refrigerator for 15-20 minutes to allow the fish to "cook" in the citrus juice.
  • Finely dice the tomato and toss in with the halibut. Finely chop the cilantro, green onion (green parts only), and the jalapeño. Stir into the marinated halibut along with the olive oil, salt, and pepper.
We recommend organic lemons and limes for this recipe.
You can also add diced cucumber to the mixture if you are craving more veggies.
Serve with corn tortillas or rice crackers.


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