Wild Alaskan Halibut

Halibut Ceviche Alaskan Style

Lime-cured halibut with jalapeño, avocado, and cilantro

Halibut ceviche is a celebration of Alaska's prized catch in its purest form. Cubes of wild Alaskan halibut are "cooked" in fresh lime juice, transforming from translucent to opaque white with a firm, clean texture. Tossed with jalapeño, red onion, cilantro, and creamy avocado, this no-cook recipe is ideal for warm weather entertaining. It's naturally low in calories and fits gluten-free, dairy-free, paleo, and Whole30 lifestyles.

Ingredients

• 1.5 lbs wild Alaskan halibut, skinless, cut into 1/2-inch cubes
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/4 cup freshly squeezed lemon juice
• 1 jalapeño, seeded and finely diced
• 1/2 small red onion, finely diced
• 1 cup cherry tomatoes, quartered
• 1 ripe avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon extra-virgin olive oil
• Sea salt to taste
• Tortilla chips or plantain chips for serving

Instructions

1. Cure the halibut: Place halibut cubes in a glass or ceramic bowl (not metal). Pour lime and lemon juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for 2 hours, stirring gently every 30 minutes.
2. Check for doneness: The halibut is ready when it's completely opaque white throughout and firm to the touch. If still translucent in the center, cure for 30 more minutes.
3. Drain: Pour off about 3/4 of the citrus juice, keeping just enough to keep the ceviche moist.
4. Add fresh ingredients: Gently fold in jalapeño, red onion, cherry tomatoes, cilantro, and olive oil. Season with sea salt to taste.
5. Add avocado: Gently fold in the diced avocado just before serving to keep it from getting mushy.
6. Serve: Spoon into bowls or serve with tortilla chips, plantain chips, or butter lettuce cups. Serve immediately for best texture.