Wild Pacific Halibut Ceviche


By: Chef and Fisherman Wes Erikson

Chef’s Note: Ceviche is a popular dish in the coastal regions of the Americas and is typically made from raw fish cured in citrus juices, such as lemon or lime. This is a great recipe for frozen halibut. The halibut is easier to cut into small pieces when partially frozen and it’s a great way to use up frozen product.

  • 1 lb - Wild Pacific halibut cut into small 1/4 inch cubes

  • 2 tsp - kosher salt

  • 1 cup - lime juice

  • 1 - large onion, diced into small pieces

  • 2 - jalapenos, diced into small pieces

  • ½ cup - green pitted olives, sliced

  • ¼ cup - extra virgin olive oil

  • ¼ cup - maple syrup

  • 1 - large avocado, cubed

  • 1 - bunch cilantro, chopped

  • 1 - orange, juiced

  • 1 - cup cherry tomatoes


  1. In a medium bowl add halibut and 1 tsp salt, mix well and let sit for 10 to 30 minutes.

  2. Add lime juice and refrigerate for 6 hours. After 6 hours, stir halibut mixture and refrigerate for another 6 to 12 hours.

  3. Using your hands, gently squeeze the juices from halibut one handful at a time, and place in another mixing bowl. Add all remaining ingredients except for the cherry tomatoes. Add cherry tomatoes just before serving.

  4. This dish can be served immediately, or refrigerated for up to 4 days.

Serves 12