WILD PACIFIC HALIBUT CEVICHE

By Chef and Fisherman Wes Erikson

Chef’s Note

Ceviche is a popular dish in the coastal regions of the Americas and is typically made from raw fish cured in citrus juices, such as lemon or lime. This is a great recipe for frozen wild Pacific halibut. The halibut is easier to cut into small pieces when partially frozen.

 

  • 1 lb - Wild Pacific Halibut cut into small ¼ inch cubes

  • 2 tsp - kosher salt

  • 1 cup - lime juice

  • ½ - large onion, diced into small pieces

  • 2 - jalapenos, diced into small pieces

  • ½ cup - green pitted olives, sliced

  • ¼ cup - extra virgin olive oil

  • ¼ cup - maple syrup

  • 1 - large avocado, cubed

  • 1 bunch - cilantro, chopped

  • 1 - orange, juiced

  • 1 cup - cherry tomatoes

 
DIRECTIONS

  1. In a medium bowl add Wild Pacific Halibut and 1 tsp salt, mix well and let sit for 10 to 30 minutes.  Add lime juice and refrigerate for 6 hours. After 6 hours, stir halibut mixture and refrigerate for another 6 to 12 hours.

  2. Using your hands, gently squeeze the juices from the halibut one handful at a time, and place in another mixing bowl. Add all remaining ingredients except for the cherry tomatoes. Add cherry tomatoes just before serving.

  3. This dish can be served immediately, or refrigerated for up to 4 days.

Serves 12

All rights reserved. Featured with permission.

May 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

Design