Halibut Ceviche

This classic Mexican dish brings me back to when my husband and I went on a cruise to the Mexican Riviera.

We stopped in Puerta Villarta, Mazatlan, and Cabo San Lucas, and at every destination we dined on chips and pico de gallo {we also enjoyed the guacamole}. When we visited Puerta Villarta we took a jungle expedition tour and enjoyed the beautiful scenery, not to mention local food. {I mean real local} No running water, no refrigerators, no electricity. This little gem of a patio “diner” hauled everything in each morning, and prepared fresh food daily. One item on the menu… Ceviche.

Ceviche is a sort of pico de gallo, but it also includes a fresh fish {preferably a white fish}. The fish is cooked by the acidity of lime juice {no oven/stove necessary}.

Ok, enough reminiscing about my cruise…let’s make some ceviche!














Start off by cutting your fish {I am using halibut, but any white fish will work} into small bite-sized pieces.

**Side note: My strong, manly husband caught this wild halibut in Alaska. It was one of those once in a lifetime” trips…ya know? lol {inside joke…love you honey!}














Since we are ‘cooking’ our halibut in lime juice, please please please use FRESH limes! They taste sooo much better, and the acidity is much more potent than the bottled stuff.














Pour the lime juice over the fish and let it sit for at least 20 min. But not too long or the fish will become too rough and mostly taste of limes.


















Meanwhile get your other ingredients and give them a good chopping!














Mix these ingredients together well and add a little salt to taste.














Ah yes…. yummy halibut! Drain off the lime juice {please discard this! I know it took time to squeeze all those tiny limes and it will feel like such a waste…but it’s not!}














{See! Told you!}

Gently fold in the fish to get a good blend of flavors.

Now you can just eat this like a pico de gallo with some chips, but I like to make it a nice light meal.

Start with a corn tostada and add a little mayo on top {this does two things: gives a creamy texture, and holds the ceviche on the tostada}, then place a few heaping tablespoons full of ceviche on top. Then add a few slices of avocado and a dash or two of Tapatio {spicy is my friend}.














Carefully pick up this bad boy and take a big bight…nice…

Here’s the run-down…

Halibut Ceviche


Halibut Ceviche
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Halibut Ceviche

This delicious flavorful Halibut Ceviche is a sort of pico de gallo, but it also includes a fresh fish.
Prep Time30 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 83 kcal
Author: Shawn


  • 1 pound halibut , {you can also use tilapia}
  • 8-10 limes , {juice of- approximately 1 cup}
  • 1 red onion, chopped
  • 2 to matoes, chopped and seeded
  • 1 serrano pepper, finely diced and seeded
  • 1/2 cup cilantro , chopped
  • salt , to taste


  • Cut halibut to bite-sized pieces and place in shallow dish. Cover with 1 cup fresh lime juice and set aside for 20-25 minutes.
  • Meanwhile mix together onion, tomatoes, serrano pepper, cilantro and salt to taste.
  • Drain lime juice from halibut {discard lime juice}. Add halibut to the pico-mixture and gently fold together.
  • Squeeze the juice of 1 more lime on top of ceviche and mix together. Enjoy!


Calories: 83kcal | Carbohydrates: 10g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 43mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 1mg
Keywords: ceviche, halibut, onions, serrano pepper, tomatoes
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
  1. April

    I’m having a New Years Eve party… how far in advance can I make this and have this tasting fabulous and fresh? Looks delicious!
    Thank you in advance,

    1. Shawn

      Sorry I missed this comment. I think you would be fine to make it up to 5 to 12 hours in advance. Don’t let it sit for too long in the lime juice or the halibut will get tough.

  2. Tricia Lee Riggio

    I want you to be my chef. I am totally doing your whole menu next week…..and by the way…you won that credit to my DIY giveaway (you were the only one who entered). So let me know what you want and I will send it over with your follower gift.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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