Peruvian-Style Halibut Ceviche Peruvian-Style Halibut Ceviche

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

In this Peruvian-style dish, we've used B.C. halibut—which has a firm yet moist white flesh—for a West Coast spin. 

  • Prep time 15 minutes
  • Total time 40 minutes



In ceramic or glass bowl, mix together fish, Thai pepper, corn, red onion, lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap. Refrigerate, stirring occasionally, until fish is opaque throughout, about 30 minutes. Sprinkle with cilantro before serving.

Test Kitchen Tip: Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which "cooks" the fish, will cause a metal bowl to react, imparting a metallic taste to the halibut.

Makes 4 to 6 servings.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 1 g
  • Sodium 187 mg
  • Sugars 2 g
  • Protein 15 g
  • Calories 110
  • Total fat 1 g
  • Potassium 458 mg
  • Cholesterol 37 mg
  • Total carbohydrate 10 g


  • Iron 3
  • Folate 13
  • Calcium 1
  • Vitamin A 5
  • Vitamin C 20
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Peruvian-Style Halibut Ceviche