CEVICHE
Ceviche is one of the most delicious and refreshing dishes you’ll ever enjoy. Basically, you “cook” raw fish in lemon or lime juice, which gives it a delectable flavor and smooth, delicate texture. When I was in Miami with my husband, we ate ceviche at least once a day; it reminded us of sushi, but with some fabulous Latin flair. SERVES 4
PREP TIME: 10 minutes, plus 6 hours to marinate
COOK TIME: None
1 pound (454 g) halibut, diced
Juice of 2 large lemons
Juice of 4 limes
½ red onion, thinly sliced, divided
1 garlic clove, minced
1 jalapeño pepper, thinly sliced
Salt
Freshly ground black pepper
1 or 2 tablespoons (30 ml) sliced scallion, for garnish
- In a large glass bowl, cover the diced fish with the lemon juice and lime juice. Stir, and add half the onion. Cover and refrigerate for 4 to 6 hours, or until the fish is completely opaque. Stir halfway through the marinating time to make sure the citrus is evenly “cooking” the fish.
- Remove the fish from the refrigerator, drain, and discard the marinade. In a clean bowl, stir to combine the fish with the remaining onion, the garlic, and the jalapeño. Season with salt and pepper.
- Spoon into serving dishes, top with the sliced scallion, and serve.
VARIATION 1 SHRIMP CEVICHE: Add a handful of precooked shrimp to the mix once it comes out of the refrigerator.
VARIATION 2 ASIAN FUSION CEVICHE: Follow the original recipe, and finish with a drizzle of sesame oil, a sprinkle of sesame seeds, and chopped fresh cilantro instead of the scallion.
PREP TIP: Unfortunately ceviche doesn’t last very long in the refrigerator, so it’s not something you can make ahead of time and serve later. To save time, cut up all your ingredients the night before.
More Recipes You'll Love
Bright, clean-tasting ceviche where fresh halibut "cooks" in a bath of lemon and lime juice until it turns pearly and opaque. Thin red onion, garlic, and fresh jalapeño round out the marinade, and a shower of scallions goes on at the end. It's make-ahead friendly, no-heat cooking at its finest, and perfect for a hot evening.
Pro Tips
- Cut the fish into even, small dice — pieces the same size cure at the same rate, so you don't end up with some chalky and some raw.
- Stir the fish halfway through marinating so every piece gets equal time in the citrus.
- Discard the curing juice and dress the finished ceviche with fresh citrus; the spent marinade is cloudy and overly sour.
- Halibut is lovely but any firm white fish like sea bass or haddock works — avoid oily fish like salmon here.
Frequently Asked Questions
How long does ceviche need to marinate?
For this halibut ceviche, 4 to 6 hours in the refrigerator is right — the fish should be completely opaque all the way through before you drain it.
Can I make ceviche the day before?
Yes, though it's best within a day. Keep the cured fish drained and dressed in a sealed container, and add the onion and jalapeño just before serving for crunch.
Is ceviche actually cooked?
No heat is involved — the acid in the lemon and lime juice denatures the proteins, firming and whitening the fish the way heat would.
Is ceviche Paleo?
Absolutely. It's fish, citrus, onion, garlic, and chili — nothing else — so it fits Paleo and Whole30 eating without any changes.
Recipe Card
Ingredients
Method
- In a large glass bowl, cover the diced fish with the lemon juice and lime juice.
- Stir, and add half the onion.
- Cover and refrigerate for 4 to 6 hours, or until the fish is completely opaque.
- Stir halfway through the marinating time to make sure the citrus is evenly “cooking” the fish.
- Remove the fish from the refrigerator, drain, and discard the marinade.
- In a clean bowl, stir to combine the fish with the remaining onion, the garlic, and the jalapeño.
- Season with salt and pepper.
