Halibut Ceviche Recipe with Sweet Corn and Cherry Tomatoes

White bowl with halibut ceviche and tortilla chips.

5 from 2 votes

This Halibut Ceviche Recipe with summer sweet corn and cherry tomatoes is so delicious and super easy to make! Healthy, packed with protein, and naturally gluten free, you’ll make this again and again!

Prep Time30

Resting Time2

Total Time2 30

Course: Appetizer, Entree, Snack

Cuisine: Mexican, peruvian

Keyword: ceviche recipe

Diet: anti-inflammatory, Dairy Free, DASH, Gluten Free, MIND Diet

Servings: cups of ceviche

Calories: 178kcal

Author: EA Stewart, RD

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