Peruvian Halibut Ceviche Recipe

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Peruvian Halibut Ceviche Recipe :-Peruvian fish cebiche is made with fresh fish, limes, onions, hot peppers, and cilantro. The acidity of lime juice “cooks” seafood in cebiche, also known as seviche. Some cebiches contain raw seafood, but others do not.
Fish is used to make the most traditional cebiche, which is “cooked” in lime juice. This is why cebiche must be made using fresh, high-quality seafood. Halibut, mahi mahi (dorados in South America), escolar, hamachi, and corvina were used to make this fish cebiche.

Peruvian Halibut Ceviche Recipe

1 . Ingredients

  • 1 ½ pounds of fish fillets that are extremely fresh and of good quality fish such as mahi-mahi, hamachi, escolar, corvina, and halibut
  •  One red onion, sliced very thinly
  • A cup of lime juice that has been freshly squeezed from around 35 to 40 key limes or 15 to 20 Peruvian limes
  • One to two habanero peppers, sliced in half, seedless and deveined for each pepper
  • Two to three sprigs of fresh cilantro
  • Add salt to taste.
  • cilantro that has been finely chopped to taste

Is to serve:

  • Leftovers of lettuce
  • The corn nuts known as cancha, tostado, or chulpe
  • Corn that has been freshly cooked
  • The sweet potato can be cooked and sliced thickly, or it can be thickly fried or baked.
  • Chifles or green plantain chips that have been fried
  • Chili peppers, either diced or sliced, are optional.
  • Optional olive oil to be used
  • Slices of lime




  • The fish should be cut into small pieces and placed in a glass bowl. The fish should then be covered with cold water and one tablespoon of salt. The bowl should then be covered and placed in the refrigerator while you prepare the onions and lime juice.
  • Salt the onion slices that are thin by rubbing them with a half spoonful, and then rinse them in cold water.
    Take the fish and rinse it to remove the salt.
  • The fish cubes, half of the sliced onions, and hot peppers should be placed in a glass bowl, and lime juice should be poured over the items.
  • The dish should be seasoned with a pinch of salt. You might add a few ice cubes to the mixture in order to reduce the amount of acidity that the limes produce.
  • Cover and place in the refrigerator for approximately five to fifteen minutes.
  • Taking the cilantro sprigs and the spicy peppers out of the mixture is the next step. In the event that additional salt is required, taste the fish ceviche and add it.
  • Ceviche should be placed in each serving bowl with a spoon, and then extra sliced onions should be added to each bowl. Finally, finely chopped cilantro and diced or sliced hot peppers should be sprinkled across the top of each bowl.
  • As soon as possible, serve with the accompaniments and garnishes of your choosing.


  • Keeping the fish in a firm texture can be accomplished by soaking it in cold salt water. Removing the bitterness from the onions can be accomplished by rinsing them with salt and cold water. The addition of ice cubes to the cebiche mixture helps to neutralize the acidity of the limes.
  • This is notably true for the form of lime available in South America known as limon sutil, but it is less necessary for the Mexican limes that are available in the United States.



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