Halibut Ceviche

Sometimes, I just don’t want to turn the stove on.  The problem is that it eliminates a lot of dinner options.  Ceviche is the perfect solution.  It’s healthy, flavorful and zesty.  You might be apprehensive about not really cooking the halibut over a flame but trust me, the acid in the lime juice “cooks” it perfectly.  Here’s how I made it…


  • 8 ounces of halibut
  • 1 large lemon
  • 2 1/2 large limes
  • Salt and pepper
  • 1 cup of strawberry tomatoes (you can also use grape or cherry tomatoes)
  • 1/2 avocado
  • 1/2 cup of corn
  • Extra virgin olive oil
  • Microgreens


  1. Cut the halibut into small chunks. Put the halibut chunks into a coverable bowl.
  2. Pour the juice of 1 lemon and 2 limes over the halibut. Season with salt and pepper. Let the halibut marinate in the refrigerator for 2 hours.
  3. To make the salad, toss the tomatoes, avocado, and corn in a bowl with extra virgin olive oil, 1/2 lime juice, salt and pepper.
  4. To assemble the salad, I put a couple of pieces of halibut onto the plate followed by the salad. To finish the plate, I sprinkled microgreens on top .