Halibut Ceviche with Corn and Avocado

Rated 5.0 stars by 1 users

These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Pacific Halibut. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!

Author:

Declan Chapin

Image of Halibut Ceviche with Corn and Avocado

Ingredients

1lb Wild Pacific Halibut
1/2 cup lime juice (about 5 limes)
juice of 1/2 a lemon
1 cup frozen, fresh, or grilled corn
1/4 cup red onion, thinly sliced
1/2 bunch cilantro, chopped
1 jalapeño, sliced with seeds removed
4-5 radish, thinly sliced
1 avocado, sliced
salt and pepper

View Cart (0) Checkout

Directions

Thaw halibut and pat dry. Chop into cubes and place in a bowl.
Juice the limes and one lemon. Pour mixture over the chopped halibut. Mix so that all of the pieces of fish are covered.
Place in the fridge for 30 minutes or up to 4 hours. The longer the halibut marinates, the more cooked it will be.
Remove halibut from fridge and stir in corn (make sure it’s cold or room temp), red onion, jalapeño, cilantro, avocado, radish, salt, and pepper.
Serve ceviche with chips, on tostadas, or as is. Enjoy!

Recipe Note

We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Canned or Flash Frozen Fish to use premium seafood for all your cooking. Bon appétit!