Best 4 Halibut Ceviche Salad Recipes

Indulge in a culinary journey to the vibrant shores of Peru with our delectable Halibut Ceviche Salad. This refreshing and zesty dish, deeply rooted in Peruvian cuisine, is a symphony of flavors that will tantalize your taste buds. A harmonious blend of fresh halibut, tangy lime juice, aromatic cilantro, and spicy red onion, all marinated to perfection, creates a ceviche that bursts with citrusy and savory notes.

Accompanying the ceviche is a crisp and colorful salad, featuring a medley of crunchy cucumber, sweet red bell pepper, and juicy mango. The salad adds a delightful textural contrast to the tender fish, while the natural sweetness of the mango balances the acidity of the ceviche. This culinary masterpiece is not only a feast for the senses but also a healthy and nutritious option, packed with essential vitamins and minerals from the fresh ingredients.

In addition to the classic Halibut Ceviche Salad, we present a delightful collection of ceviche recipes that will cater to diverse tastes and preferences. Embark on a culinary adventure with our Salmon Ceviche, a variation that offers a rich and flavorful twist, or try our Vegan Ceviche, a plant-based alternative that showcases the versatility of this Peruvian delicacy.

For those seeking a more traditional experience, our Peruvian Ceviche recipe captures the authentic flavors of this iconic dish, using fresh seafood and traditional Peruvian ingredients. And if you're in the mood for a spicy kick, our Ceviche with Aji Amarillo brings the heat with this Peruvian yellow chili pepper, adding a vibrant and fiery touch to the ceviche.

Explore the diverse world of ceviche with our comprehensive collection of recipes, each offering a unique culinary experience. Whether you prefer the classic Halibut Ceviche Salad, or venture into the realms of Salmon Ceviche, Vegan Ceviche, Peruvian Ceviche, or Ceviche with Aji Amarillo, we guarantee a taste sensation that will transport you to the vibrant streets of Peru.

Let's cook with our recipes!

SCALLOP-AND-HALIBUT CEVICHE SALAD

Scallop-and-Halibut Ceviche Salad image

This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It's simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it's the perfect recipe for when you don't want to turn on the stove.

Provided by Jonathan Reynolds

Categories appetizer, side dish

Time 1h30m

Yield serves 8

Number Of Ingredients 11

Ingredients

1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered
1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes
Sea salt to taste
2 cups lime juice (from about 16 limes)
4 to 6 Serrano or jalapeño peppers, halved, seeded and finely chopped
2 medium shallots, finely chopped
1/3 cup chopped cilantro leaves, plus more for sprinkling
1/2 cup extra-virgin olive oil
8 leaves Boston or butter lettuce
2 grapefruits (one ruby, one white), peeled and segmented
2 avocados, peeled and thinly sliced

Steps:

Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 824 milligrams, Sugar 7 grams, TransFat 0 grams

HALIBUT CEVICHE

Halibut Ceviche image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound halibut fillet, diced into 1/2-inch pieces
1 large red onion, diced small
1 lime, juiced
2 tablespoons rice vinegar
1 yellow bell pepper, stem and seeds removed and diced small
1 lime, zested and juiced
1 tablespoon rice vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon minced, fresh garlic chives
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced, fresh mint leaves
1 teaspoon chili flakes
Salt and freshly ground black pepper
1 pint daikon radish sprouts

Steps:

In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest, chives, cilantro, mint and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini glasses and top with radish sprouts.

HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE

Halibut Ceviche with Tomato and Pineapple image

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Provided by Mary Gonzalez

Categories Bon Appétit Fish Halibut Raw Lime Juice Tequila Avocado Tomato Cucumber Radish Summer Lunch Dinner Pineapple Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 garlic clove, finely grated
3/4 cup fresh lime juice
2 tablespoons tequila blanco
1 teaspoon agave nectar
1/4 small pineapple, cut into 1/2-inch pieces (about 1/2 cup)
1 medium tomato, chopped
1 small onion, finely chopped
4 radishes, trimmed, thinly sliced
1/2 jalapeño, thinly sliced
6 ounces halibut fillet,
1 avocado, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
Kosher salt

Steps:

Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
Chill 10 minutes before serving.

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the ceviche will taste. Look for firm, white halibut fillets with no signs of discoloration. Choose ripe avocados, tomatoes, and cilantro.
Cut the fish into small pieces: This will help the ceviche to marinate evenly and cook quickly.
Use a sharp knife to cut the fish: This will prevent the fish from tearing and becoming ragged.
Marinate the fish for at least 30 minutes: This will allow the flavors of the marinade to penetrate the fish and cook it through.
Serve the ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least an hour before serving.

Conclusion:

Halibut ceviche salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, halibut ceviche salad is a delicious and healthy option that is sure to please everyone at your table.