Halibut Ceviche

Halibut Ceviche
Halibut Ceviche

A popular seafood dish from the costal regions of the Americas, especially Central and South — and a personal favorite here at Salty's at Redondo Beach.

Halibut Ceviche

4 Serving


1 pound fresh halibut, cut into 1/2 inch cubes
2 tablespoons olive oil
2 juice of limes
1 juice of lemon
1/2 teaspoon teaspoon salt
1 cup red onion, diced
1 bunch green onion, diced
1/2 yellow pepper, seeded and diced
1 red pepper, seeded and diced
2 cups Roma tomatoes, seeded and diced
1 avocado, peeled and diced
1/2 teaspoon crushed red pepper
1 teaspoon fresh oregano, chopped
1 teaspoon kosher salt
6 tablespoon cocktail sauce
6 tablespoons ketchup
1/2 bunch cilantro, chopped (garnish)

Crab Cake Mix Directions
  1. Combine olive oil, lime juice, lemon juice, salt and halibut cubes in glass bowl or zip-lock bag and marinate in refrigerator 6 to 8 hours.
  2. In a large mixing bowl combine red onion, green onion, yellow pepper, red pepper, Roma tomatoes, avacado, crushed red pepper, fresh oregano and salt and mix well. Refrigerate 20 minutes.
  3. In a small bowl, combine cocktail sauce and ketchup and mix well.
Directions To Serve

Strain marinated halibut and carefully combine with chilled vegetable mixture. Scoop onto center of plate and place a dollop of cocktail sauce on top and garnish with cilantro. We suggest you serve with blue tortilla chips!

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.