Halibut Ceviche with Avocado

Servings: 8 | Time: 40 minutes

Substitute a firm-flesh fish such as halibut in place of scallops or shrimp in ceviche. The fish will absorb the citrus flavors but keep its firm texture.


  1. In large bowl combine halibut, lime juice, orange juice, lemon juice, red onion, shallot, and cilantro. Mix to combine; let stand 15 to 30 minutes.


  1. Season avocado with salt. On large platter arrange avocado slices, oranges and lime wedges. Using slotted spoon, scoop ceviche beside avocado slices. Sprinkle with chili powder. Serve alongside or topped with Herb and Radish Salad.


  1. Tip: Herb-and Radish-Salad

In medium bowl toss together 1 cup torn fresh cilantro leaves, 1/2 cup coarsely snipped fresh chives, 1/4 cup torn fresh basil, 1/4 cup torn fresh mint, 1/4 cup thinly sliced radishes, and 1 tablespoon fresh tarragon leaves. For dressing, in small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, and 1 teaspoon lemon juice. Drizzle herbs with dressing; season with salt.


  1. Tip: Choosing a ripe avocado

Pick an avocado with dark, almost black peel. It should yield to firm, gentle pressure, but not feel too soft. The flesh under the stem should appear green, not brown.


  1. Tip: Fish safety

Marinating the fish in juice will make it firm and flavorful but will not destroy all bacteria that is present. Be sure to use only the freshest fish you can buy. Freezing fish at -31°F for 15 hours or -10°F for seven days will kill any parasites.


1          pound halibut, skinned and cut in 1/2- to 3/4-inch pieces

1          cup lime juice

1/3        cup orange juice

1/4        cup lemon juice

1/4        cup thinly sliced red onion

1          tablespoon minced shallot

1          tablespoon torn fresh cilantro leaves

4          medium avocados, halved, seeded, peeled and sliced

Kosher salt

2          medium oranges, cut up

2          limes, cut in small wedges

Chili powder

Herb and Radish Salad (optional, recipe below)