Halibut Ceviche

Halibut Ceviche
Halibut Ceviche

Ceviche is a technique of cooking fish in acid. We slice fresh Alaskan halibut very thin and then marinate it in fresh lemon and grapefruit juices (think acid). The acid in the juice actually cooks the fish making it nice and tender with a wonderful acidic flavor. We drain the citrus juices and toss the fish with diced sweet red onion, cilantro, minced jalapeño peppers, salt, a touch of lemon juice and chopped ruby red grapefruit pieces.

Halibut Ceviche

Serves 3-4


1 pound halibut, fresh
8 lemon, juiced
2 grapefruits, juiced
1 jalapeño, diced (with seeds if you like it hot)
1 bunch cilantro chopped
1/2 red onion, minced
salt to taste

  1. Dice fresh halibut and place in a shallow casserole dish.
  2. Squeeze lemon and grapefruit juice over halibut and then cover with plastic wrap.
  3. Let halibut sit at room temperature for 2-3 hours or until halibut is cooked with a touch of translucence in the middle.
  4. Drain the juice off the halibut.
  5. Mix the halibut with jalapeño, cilantro, onion, and season with salt to taste.
  6. Chill fully in refrigerator.
  7. Taste for seasoning before serving.
Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add reply@vip.saltys.org to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

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.