Refreshing and Healthy Halibut Ceviche Recipe (Easy Too!)
This halibut ceviche recipe is a flavor party: bright, zippy citrus, tender bites of halibut, crunchy corn, juicy tomatoes, and just the right bite of heat. It’s healthy, ridiculously easy, and basically summer in a bowl. You’re going to love it.
Okay, here’s the fun twist: I’m updating this halibut ceviche recipe a week before my family and I head off on a dream trip to… PERU! (Bucket list: ✅) If you’ve been, share your top travel recs—especially for Machu Picchu, the Sacred Valley, Lima, Cusco, and the Amazon!
Why You’ll Love Halibut Ceviche
Ceviche 101
Ceviche is Peru’s national treasure—so much so that UNESCO even listed it as an Intangible Cultural Heritage.
If you’re new to the ceviche scene, it’s a dish made with raw fish or shellfish “cooked” in citrus juice (science-y term: denaturation). The result? A tangy, melt-in-your-mouth bite that’s unlike anything else.
You’ll find different variations throughout Latin America. This halibut version is inspired by flavors I fell in love with on a trip to Punta Mita—plus the margaritas that went with it. 🍹😉
Dietitian-Approved Nutrition Notes
Let’s talk wellness real quick because of this dish. It’s a vibrant aging all-star.
- Lean Protein: Halibut is high in protein, which helps support muscle health, energy, and that full-but-light feeling.
- Omega-3s: Not salmon-level omega-3s, but still bringing those anti-inflammatory diet good vibes.
- Low Cal, Big Flavor: Perfect for weight management or anti-inflammatory eating without sacrificing taste.
- Immune-Boosting Add-ins: Think citrus, cilantro, chili peppers, and red onion for that antioxidant glow-up.
- Special Diets: Gluten-free, dairy-free, high-protein, anti-inflammatory, MIND diet, and DASH diet.
Halibut Ceviche Ingredients
How to Make Halibut Ceviche (AKA Not Scary at All!)
If “raw fish” makes you nervous, stay with me. You’re not eating sashimi here—it’s cooked in citrus juice, and the whole process is super chill.
STEP-BY-STEP
- Chop your halibut into ½-inch pieces.
- Squeeze the citrus like your life depends on it. Muscle power!💪
- Combine the halibut, citrus juices, chili, and salt in a glass bowl. Make sure all the fish is covered in juice.
- Pop it in the fridge for 30 minutes.
- Add the corn, tomatoes, and onions. Let it chill for at least another 1.5 hours.
- Stir in cilantro, and serve it up with your chosen crunchy sidekick!
📌Pro-Tip!
Best enjoyed within 24 hours for max freshness and flavor.
Halibut Ceviche Recipe with Sweet Corn and Cherry Tomatoes
Ingredients
- 1 pound fresh halibut or other firm white fish, cut in to 1/2-inch pieces
- 1/2 cup lime juice, fresh squeezed
- 1/2 cup lemon juice, fresh squeezed
- 1 serrano chili, deseeded and finely chopped
- 1 teaspoon salt
- fresh raw corn kernels, shucked from 2 ears of corn
- 1 cup red onion, chopped
- 1 1/2 cups cherry tomatoes, chopped
- 1 cup cilantro, chopped loosely packed
- 1 bag of tortilla chips
Instructions
- Combine halibut, lime and lemon juice, serrano chili, and salt in a non-reactive pan. Mix well, making sure all the fish is covered with the juices.
- Place in refrigerator for 30 minutes to chill, then add corn, onion, and cherry tomatoes and chill for at least another 1 1/2 hours.
- Stir in cilantro and serve with tortilla chips.
Notes
- Nutrition does not include chips or other serving ingredients.
- Ingredient swaps: Halibut (or other firm fish like mahi mahi, sea bass, or red snapper), citrus juice (orange juice), red onion (sweet Vidalia or Maui onion), fresh corn (frozen corn), and serrano chili (jalapeno or other), tortilla chips (plantain chips, cucumber slices, lettuce wraps)
- Optional ingredient add-ins: Avocado, mango, pineapple.
- Storing: For food safety and the best flavor, enjoy within 24 hours of making.
Nutrition
More Healthy Fresh & Flavorful Recipes!
Let’s Chat! So there you go—fresh, light, healthy, zesty, and surprisingly simple. Whether you’re channeling beach vibes, planning your own Peruvian adventure, or want a delicious way to eat more fish, this halibut ceviche recipe has your name all over it.
Now tell me—what would you serve it with? And who’s joining me for that next batch of margaritas?
Did you make this recipe?
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