Halibut Ceviche

Fresh, citrus-cured Halibut Ceviche is a quick and refreshing dish that’s perfect for warm days or light meals. This no-cook recipe highlights the bright, zesty flavors of lime juice, balanced by creamy avocado, crunchy onion, and a touch of heat of from a fresh jalapeño. With just 30 minutes of curing time, this ceviche brings restaurant-quality flavor to your kitchen without any fuss.

Halibut Ceviche

We’re always looking for more ways to prepare fish. We catch a fair amount of halibut every year, and eventually, shocking as it is, eventually even I get tired of halibut fish and chips.

We’ve done a few different ceviches here on the site, but both have been tomato-based. Delicious, but we wanted to go for a brighter flavor profile with this recipe, and it really came through.

Halibut works especially well for ceviche because of its firm texture and mild flavor. When cured in lime juice, it cooks through without heat, turning opaque and tender while staying fresh and light. The key to excellent ceviche is using high-quality fish and fresh citrus since this dish relies entirely on the purity of its ingredients.

Making ceviche at home is surprisingly simple. The lime juice needs only 30 minutes to cure the fish, and while that happens, you can prep the rest of your ingredients. Once combined, let everything chill for a few more minutes, and it’s ready to serve with tortilla chips or on tostadas.

Why You’ll Love This Dish

• Quick Prep and No Cooking – The lime juice cures the fish in just 30 minutes.
• Bright, Fresh Flavors – Crisp onion, zesty lime, and creamy avocado come together beautifully.
• High in Protein – A light yet satisfying dish packed with lean fish.
• Perfect for Summer – Cool and refreshing, ideal for warm weather meals.
• Versatile Serving Options – Enjoy with chips, on lettuce cups, or in tacos.

Rockfish and Spot Prawn Ceviche

Halibut Ceviche Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Halibut

A firm white fish with a mild flavor that holds its shape well during curing. Get the highest quality fish that you can. We catch our own, and when using it in a non-cooked preparation like this, we make sure it has been frozen first in a deep freeze for at least 24 hours. This helps kill off anything you don’t want lingering in your fish.

Limes

It provides the acidity to cure the fish and gives the dish its signature brightness. You need enough lime juice to cover the fish fully. How many limes that takes will depend on the size and general juice level of the limes. Do NOT use bottled lime juice. For easier juicing, try this tool.

Vegetables

Onion, tomato, avocado, and jalapeño give the dish a lot of flavor and varied textures. We prefer white onion, but if you only have yellow laying around that also will work in this dish.

Herbs & Seasonings

Simple seasonings like garlic powder, onion powder, and salt add some kick to the dish and help flavor the fish and vegetables. Fresh seasonings are important, so don’t go digging for that caked-up bottle in the back of the pantry that’s been sitting there open for 3 years. As much as I like to buy in bulk, it is better to buy only what you can use within a couple of months. Another option is to buy the big bottle, but only take out what you’ll use in a relatively short time period and vacuum seal the rest.

Fresh cilantro plays a big role in the traditional flavor of this ceviche. For the cilantro-haters in your life, you can omit it, but I don’t recommend it.

Shrimp Ceviche

How To Make Halibut Ceviche

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Prepare the Fish – Pat the halibut dry and cut into small bite-sized cubes.
2. Cure in Lime Juice – Squeeze all the lime juice over the fish until fully submerged, then refrigerate covered for 30 minutes.
3. Chop the Vegetables – While the fish cures, dice the onion, tomato, avocado, jalapeño (seeds removed), and chop the cilantro.
4. Drain and Combine – Drain the lime juice from the fish, then mix with all chopped ingredients and seasonings.
5. Chill and Serve – Let the ceviche chill for a few more minutes in the fridge before serving.

Grilled Halibut Collar

FAQ

How long does halibut ceviche keep in the fridge?

It’s best eaten the day it’s made but can be stored in the fridge for up to 24 hours. After that, the texture may start to degrade and the flavors become too intense.

Can I make halibut ceviche ahead of time?

You can prep the vegetables and have the lime juice ready, but don’t combine them with the fish until about 30 minutes before serving. This keeps the texture of the fish just right.

How do I reheat ceviche?

Ceviche should not be reheated. It is a cold dish and heating will alter the texture and flavor. If you need to serve it warm, use the same ingredients in a cooked fish taco.

What can I substitute for halibut?

You can use other firm white fish like cod, snapper, or sea bass. The fish must be fresh and sushi-grade if you’re not cooking it.

Is it safe to eat raw fish in ceviche?

Yes, if the fish is extremely fresh and preferably sushi-grade. The lime juice helps kill some bacteria, but always buy fish from a reputable source.

Air Fryer Parmesan Crusted Halibut

Serve This With…

• Tortilla chips or tostadas for crunch
• Fresh Corn Salsa for a bright, sweet side
• Chilled white wine or a citrusy cocktail
• Cucumber slices for a light, crisp pairing
• Warm flour tortillas for a taco-style meal

Halibut ceviche is a bright, clean, and satisfying dish that’s fast to make and packed with flavor. Whether you’re looking for a light lunch, a party appetizer, or something refreshing to share at dinner, this dish brings simple ingredients together into something crisp, flavorful, and satisfying.