July 18th, 2018

The Kosher Gourmet

Ceviche de pescado is the perfect summery delight

Noelle Carter

By Noelle Carter Los Angeles Times/(TNS)

Published June 12, 2015

 Ceviche de pescado is the perfect summery delight
Firm, buttery cubes of halibut are marinated in fresh lemon juice, then tossed with a colorful blend of diced tomato, onion, cilantro and cucumber, with serrano chile added for a touch of heat. I can't think of a better dish to celebrate a perfect summer day, no matter where you are.


15 minutes, plus several hours marinating time.


  • 1 pound fresh Alaskan halibut, skin and bones removed

  • Juice from 3 to 4 lemons

  • 1 small tomato

  • 1/2 white onion

  • 1/2 bunch cilantro

  • 1 serrano chile

  • 1/2 cucumber

  • Salt

  • Sliced avocado, for garnish

1. Cut the halibut into roughly 1-inch cubes. Toss with the lemon juice in a glass or non-reactive bowl and refrigerate, tossing every half-hour or so to distribute the lemon juice evenly to "cook" the halibut. The halibut is ready when the pieces are firm and opaque throughout, about 6 hours.

2. When the halibut is almost finished marinating, finely chop the tomato, onion, cilantro, chile and cucumber. Toss with the halibut when it is ready and season with 1 teaspoon salt, or to taste. Garnish each serving with sliced avocado.


Calories: 166
Protein: 22 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 56 mg
Sugar: 3 grams
Sodium: 664 mg

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