Pacific Halibut Ceviche with Avocado


  1. Combine halibut, lime and lemon juice, jalapeño, and salt in a glass bowl. Mix well, making sure fish is completely coated with citrus juice (the acid from the citrus cooks the fish).
  2. Place in refrigerator for 30 minutes to chill, then add corn, onion, and tomatoes, and chill for at least another 90 minutes or up to 4 hours.
  3. Fold in cilantro and serve in bowls garnished with avocado slices. Serve with tortilla chips.

Serves 4

Beverage pairing: Sauvignon Blanc, pilsner, or lager


  • 1 lb. fresh halibut, cut in half-inch pieces
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup fresh squeezed lemon juice
  • 1 jalapeño, seeded and finely chopped
  • 1 tsp. salt
  • 2 ears sweet white corn, kernels cut from cob
  • 1 cup red onion, finely chopped
  • 1 1/2 cups tomatoes, chopped
  • 1 cup loosely packed cilantro, finely chopped
  • 1 avocado, sliced