Halibut Ceviche

I'm starting to wonder if we'll ever have a fall here on the Central Coast of California.  Don't get me wrong, I am loving the heat and the never-ending summer.  Makes sense I guess after spending so much time in the Caribbean.  But it will be nice when the weather cools a little and gets back to normal.    

With all this warm weather, it's no wonder people have wanted to get out on the water.  Hubby and I sure aren't complaining.  We've had an awesome first season so far here in Santa Barbara.  And, with all this really warm water coming up from Mexico, it sure has made for some amazing days of seeing all kinds of sea life.  The local fisherman have also been in heaven with all the abundance.  As I've said before, I'm loving having all this local fish available to me here and the local halibut has been a winner lately.  One of my favorite ways to serve it is Ceviche.  With fish this fresh, why cook it?!  And... I just love that this Ceviche is so light and refreshing... really the perfect dish for this warm weather. 

 We finally had a break in our schedule.  And with all this great weather it was a perfect time for a last minute day trip out to Santa Cruz Island with family and friends.  Hubby and I were long overdue for a day off. 

We piled about 12 of us on The Flash and left the Santa Barbara Harbor at the crack of dawn.

About 10 miles out of the harbor (almost half way to Santa Cruz Island) we got the show of a lifetime. We've been seeing a lot of whales, even this late in the season, but this humpback fully breaching absolutely took my breath away.  This beauty entertained us for about 30 minutes.  We could have turned around then and there and my day would have been complete!

Hubby nailed it!  Cueva Valdez, Santa Cruz was spectacular and we had it all to ourselves.  

First thing we all did was jump in the water and swim to shore.  I'm usually in the galley so for me It was so cool to get ashore and explore the caves and beach.

After a swim, kayak and paddle board session, we had all certainly earned a hearty lunch.  Sometimes a simple burger is the best.  Hubby grilled and it was a "build your own burger" kind of meal.  It was a perfect lunch to satisfy big appetites with little effort.  The best part of all, I got a break from the galley.  Although, I was feeling a little guilty knowing this group would have loved my Halibut Ceviche.  Oh well, another time.

Lounging was the next order of business.

Even though it wasn't necessarily a culinary experience, it was just a great day to relax and enjoy the islands.    

Here's the recipe.  Of course, you can use any fresh semi-firm white fish you have available to you.  Fresh is the key!  I would recommend staying away from oily fishes.  Hope you enjoy...

Halibut Ceviche

Recipe Type:  Appetizer

Serves:  4



  • 10 oz Halibut Fillet, skinned and cut into 1/2 inch cubes
  • Zest of 1 Large Lemom
  • 1/2 C Lemon Juice, freshly squeezed
  • 1/4 C Lime Juice, freshly squeezed
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper, freshly ground


  • 2 T Extra Virgin Olive Oil
  • 2 T Lime Juice, freshly squeezed
  • 1 tsp Agave 
  • 1/4 tsp Kosher Salt
  • 1/ tsp Pepper, freshly ground
  • 3 Green Onions, pale green and white parts only, finely sliced
  • 3 Tomates, seeded and chopped into 1/2 inch pieces
  • 1 large Avocado, peeled and cut into 1/2 inch cubes
  • 1 small Jalapeño, finely diced
  • 2 T Flat Leaf Parsley, chopped


For the Ceviche

  1. In a glass or ceramic dish, mix together the Halibut, Lemon Zest, Lemon Juice, Lime Juice, Salt and Pepper.
  2. Cover the dish and refrigerate for 3 hours (or until the fish is opaque) stirring halfway through the refrigeration time to distribute the marinade.

For the Salad

  1. In a medium bowl, mix together the Olive Oil, Lime Juice, Agave, Salt and Pepper until smooth. 
  2. Add the Green Onions, Tomatoes, Avocado, Jalapeño and Parsley.  Toss until coated.

To Assemble

  1. Divide the Salad and spoon into 4 glasses or small salad bowls of your choice.
  2. Drain the Ceviche and spoon on top of the salad.
  3. Garnish with Tortilla Chips and slice of Jalapeño before serving.