Halibut Ceviche

Halibut Ceviche

Makes 4 servings

Ceviche is a refreshing appetizer that I make with fresh fish marinated in lime juice. The juice “cooks” the fish in a very short time, allowing it to turn opaque and firm. It can be served on a bed of butter lettuce with slices of avocado. It’s a wonderful alternative to gefilte fish for an appetizer or makes a nice, light lunch.


1 pound skinless halibut cut into 1/4 inch cubes

1 teaspoon kosher salt

1/3 cup lime juice, plus 2 tablespoons

2 jalapeno peppers, seeded, finely chopped

2 scallions, including the green part, thinly sliced

1/4 cup loosely packed cilantro leaves

Freshly ground black pepper

Butter lettuce

Slices of avocado


Place fish in a nonreactive bowl and season with salt. Pour juice over fish and press down so the fish is submerged in the juice. Cover and refrigerate for 1 hour or until fish is opaque and firm.

Drain off and discard the lime juice. Add peppers, scallions and cilantro to the fish. Just before serving add the remaining 2 tablespoons lime juice and season to taste with salt and pepper.