Halibut Ceviche with Corn and Avocado
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Pacific Halibut. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
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 jalapeño, sliced with seeds removed
4-5 radish, thinly sliced
1 avocado, sliced
salt and pepper
Thaw halibut and pat dry. Chop into cubes and place in a bowl.
Juice the limes and one lemon. Pour mixture over the chopped halibut. Mix so that all of the pieces of fish are covered.
Place in the fridge for 30 minutes or up to 4 hours. The longer the halibut marinates, the more cooked it will be.
Remove halibut from fridge and stir in corn (make sure it’s cold or room temp), red onion, jalapeño, cilantro, avocado, radish, salt, and pepper.
Serve ceviche with chips, on tostadas, or as is. Enjoy!