Halibut ceviche with corn, radish and avocado

Halibut Ceviche with Corn and Avocado

Bright citrus and delicate wild halibut make this ceviche clean, cool and refreshing. Sweet corn and creamy avocado give it more body, while radish and jalapeΓ±o add crunch and a little bite.

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Featured Seafood

Halibut Ceviche with Corn and Avocado
Mexican-InspiredAppetizer

Halibut Ceviche with Corn and Avocado

Declan Chapin, Premier Catch

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Servings

4

Prep Time

20 minutes

Cook Time

0 minutes

Wild Pacific halibut cures in fresh lime and lemon juice until opaque, then gets folded with sweet corn, red onion, jalapeΓ±o, radish, and avocado for a bright, chunky ceviche.

Ingredients

  • 3 x 6 oz portions Wild Pacific Halibut
  • 1/2 cup lime juice (about 5 limes)
  • juice of 1/2 a lemon
  • 1 cup frozen, fresh, or grilled corn
  • 1/4 cup red onion, thinly sliced
  • 1/2 bunch cilantro, chopped
  • 1 jalapeΓ±o, sliced with seeds removed
  • 4-5 radishes, thinly sliced
  • 1 avocado, sliced
  • salt and pepper, to taste

Directions

  1. Thaw halibut and pat dry. Chop into cubes and place in a bowl.

  2. Juice the limes and half a lemon. Pour the mixture over the chopped halibut. Mix so that all of the pieces of fish are covered.

  3. Place in the fridge for 30 minutes or up to 4 hours. The longer the halibut cures, the more opaque and firm it will become.

  4. Remove halibut from fridge and stir in corn (make sure it’s cold or room temp), red onion, jalapeΓ±o, cilantro, avocado, radish, salt, and pepper.

  5. Serve ceviche with chips, on tostadas, or as is. Enjoy!

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Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story
Joci and Ashley Besecker - female founders of the woman-owned brand Premier Catch

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