Ceviche may seem like one of those fancy dishes you would only order at a restaurant, but it is surprisingly simple to make plus doesn't require any cooking! Plus, it is SO tasty, fresh and full of nutrition. Ceviche is also super customizable, so you can try different ingredients and make it exactly the way you like it. Halibut is my all-time favorite fish option for ceviche but you can also use shrimp (although this would need to be cooked), sea bass, grouper, sole, flounder or any other semi-firm white fish.
- 1 lb 1 lb 1 lb Halibut Filet, de-boned and skin removed
- 0.5 cup 0.5 cup 0.5 cup Lime Juice
- .5 cup .5 cup .5 cup Lemon Juice
- 1 whole 1 whole 1 whole Avocado, cubed
- 1 whole 1 whole 1 whole Tomato, seeds removed and chopped
- 0.25 cup 0.25 cup 0.25 cup Red Onion, chopped
- 0.25 cup 0.25 cup 0.25 cup Jicama, chopped
- 0.25 cup 0.25 cup 0.25 cup Cilantro, finely chopped
- 1 whole 1 whole 1 whole Jalapeño, seeds removed and finely chopped (keep the seeds if you want it to be spicy)
- 1 tsp 1 tsp 1 tsp Sea Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop halibut into small cubes and place into a lidded container. Add fresh lemon and lime juice and allow fish to marinate in the fridge for about 4-6 hours.
- Remove fish from the fridge and strain off the lemon and lime juice.
- Chop all remaining ingredients except for the salt and avocado and mix well with the fish.
- Once fully combined, add the avocado and gently combine being careful not to completely mash the avocado.
- Add a bit of sea salt, to taste.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.