About the Recipe
Light, zesty, and full of vibrant flavor—perfect for warm days and gatherings with friends.
This citrus-marinated ceviche is one of my favorite summer dishes. It’s bright, refreshing, and packed with clean, simple ingredients like avocado, tomato, and jalapeño. You can customize it with your favorite firm white fish—just make sure it’s incredibly fresh! There’s even a Mojito-inspired twist if you’re feeling adventurous.
Ingredients
¾ lb Halibut or any semi-firm/firm white fish, cut into ½” cubes (see notes)
¾ cup fresh lime juice (about 6 limes)
¼ cup fresh orange juice
1 tsp honey (optional)
¾ cup plum tomatoes, seeded and diced
1 large jalapeño, seeded and finely diced
½ small red onion, finely diced (about ½ cup)
1 clove garlic, minced
1 small avocado, peeled and diced
3 tbsp cilantro, chopped
Sea salt and freshly ground black pepper, to taste
Preparation
Instructions:
Place the cubed fish in a large non-reactive bowl and set aside.
In a separate bowl, whisk together lime juice, orange juice, and honey (if using). Pour over the fish and gently stir to coat.
Cover and refrigerate for 2 hours, stirring once halfway through.
Add the tomatoes, jalapeño, red onion, and garlic to the fish mixture. Season with salt and pepper, then toss to combine.
Cover and refrigerate for an additional 10 minutes or until the fish is “cooked” to your liking.
Drain excess liquid, transfer to a serving bowl, and gently fold in avocado and cilantro. Taste and adjust seasoning if needed.
Serve immediately with lime wedges.
Notes:
Use the freshest fish possible—halibut, cod, or sablefish are all great options.
Always use fresh-squeezed citrus for the best flavor. Bottled juice just doesn’t compare.
To mellow the flavor of red onion, soak diced onion in a bowl of water with ½ tsp kosher salt for 15 minutes. Drain and rinse before using.
For Mojito Ceviche: Substitute club soda for the orange juice and granulated sugar for the honey. Add 1½ tbsp white rum and ¼ cup chopped mint leaves in step 1.