Tuesday, May 8, 2018

Tasty Tuesday- Halibut ceviche

We made this for Cinco de Maya and it was so delicious! Just in time for the lighter summer months, here's a halibut ceviche that will not disappoint:



(the Marinade)
1 lb halibut diced into 1/2 inch pieces
2 shallots chopped finely
2 tablespoons rice wine vinegar
1 lime zested and juiced
3 garlic cloves grated
1 inch of ginger grated

1/2 to 1 red pepper diced 
1 tablespoon rice wine vinegar
4 tablespoons olive oil
1/4 cup (or more)  chopped cilantro
1/4 cup or more chopped green onions 
1/4 cup chopped jalapeno (optional)
1 tablespoon of mayo/aioli (optional)
1 avocado roughly chopped
Salt and pepper to taste


1- In a non metal bowl, add all the marinade ingredients. Cover and refridgerate for 2-3 hours.

2- Combine all the dressing ingredients. I did all wet together and all dry separately. 

3- Discard halibut marinade and then mix all the other ingredients together. 

4- Garnish with cilantro and green onions.

There you have it. A wonderful appetizer for four or dinner for two (if served with some salad). 

The floodgates are open.... I'm on a ceviche /poke kick and will be trying some more soon!!

Linking up for Tasty Tuesday on The Blended Blog


  1. The perfect little appetizer. Heck, these look so good, I cold eat a few and make it my meal, lol! Great recipe!

  2. Looks good! I have never had this dish before.

  3. That looks so tasty and the perfect appetizer for spring! Sierra~Beautifully Candid

  4. I'm so glad you shared this recipe - it looks delicious! xo, Biana -BlovedBoston

  5. YUM! And yes the aioli would definitely be included for me <3
    Green Fashionista

  6. Love ceviche and haven't had it in so long! Your recipe looks delicious! Emily @ Martinis & Bikinis


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