Peruvian Halibut Ceviche Recipe

Cooking Directions

• STEP 1.Start by cutting the halibut into small, bite-sized pieces.
• STEP 2.In a bowl, combine the halibut, lime juice, diced onions, chopped cilantro, and sliced chili peppers.
• STEP 3.Mix well to ensure the fish is evenly coated in the marinade.
• STEP 4.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Before serving, taste and adjust the seasoning with salt and pepper if needed.
• STEP 6.Serve the Peruvian Halibut Ceviche chilled, garnished with additional cilantro leaves and accompanied by tortilla chips or toasted bread.

Cooking Tips

• Use fresh, high-quality halibut for the best flavor and texture.
• Make sure to use enough lime juice to fully 'cook' the fish. The fish should turn opaque and firm.
• For a spicier ceviche, leave the seeds in the chili peppers. Remove the seeds for a milder version.
• Allowing the ceviche to marinate in the refrigerator for longer will intensify the flavors.
• Serve the ceviche immediately after adding the salt and pepper for the best taste.

Storage and Serving

• Peruvian Halibut Ceviche is best enjoyed fresh and should be consumed within a few hours of preparation.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
• Before serving leftovers, give the ceviche a quick stir to redistribute the flavors.
• Do not freeze ceviche, as the texture of the fish will change.