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Chef David Rodriguez's Halibut Ceviche

Chef David Rodriguez's Halibut Ceviche Recipe
Photo by Rachael Martin

The perfect no cook meal for hot summer days!

Chef David Rodriguez's Halibut Ceviche | Sitka Salmon Shares

Prep time: 5 min
Total time: 35 min
Serves: 4


Ingredients

  • 16 ounces halibut
  • 2 tablespoons red onion, minced
  • 1 small avocado
  • 3 teaspoons cilantro, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon lime pulp
  • Juice of one lime
  • Salt and pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dehydrated lime crystals

Directions

Prepare Fish

Thaw halibut and cut into bite-size pieces and add to a non-reactive bowl like pyrex or plastic. Then set in the fridge to keep chilled.

Prepare Accompaniments and Acid Mix

In a bowl add the juice of 1 lime and 1 tablespoon of lime pulp.

Add 2 tablespoons of minced red onion, and one minced clove of garlic.

Add one small diced avocado.

Add 3 tablespoons finely chopped cilantro.

Add salt and pepper to taste.

Garnish with a dash of chili powder and dehydrated lime crystals.

Let sit for 30 minutes.

Serve over warm corn tortillas.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Chef David Rodriguez's Halibut Ceviche Recipe | Sitka Salmon Shares
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