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Summer Whitefish Ceviche

  • Main
  • All White Fish
  • Raw
  • No-cook
  • Active Time:20 min
  • Total Time:35 min
  • Servings:4
  • Difficulty:Intermediate
Photo by Rachael Martin

Ceviche is a Latin American staple with Peruvian roots. Accompaniments like avocado, cilantro, and fruit bring balance and layer flavor.


  • 16 ounces halibut, lingcod or rockfish (yelloweye or Kodiak black) Available in Our Seafood Subscription Box

  • 1/2 avocado

  • 1 small nectarine or another favorite fruit

  • 1 medium piquillo or fresno pepper (roasted is best)

  • 3/4 cup finely chopped cilantro

  • 1½ tablespoons olive oil

  • 1/4 medium purple onion or 2 large shallots, finely chopped

  • 1 teaspoon dried red pepper flakes or 1 tablespoon fresh hot pepper, finely chopped

  • 1/3 cup fresh lime juice

  • 1/4 cup fresh orange juice

  • 1/2 teaspoon coarse salt



Thaw fish and cut into bite-size pieces and add to a non-reactive bowl like pyrex or plastic. Then set in the fridge to keep chilled.


Add accompaniments of avocado, nectarine, pepper, cilantro to a small separate bowl. Drizzle with olive oil, lightly salt, and gently toss. Do not over mix or the avocado and fruit will break down. Set in fridge to chill.


In a small bowl, combine your acid mixture of onion, hot pepper, lime juice, orange juice, and ½ tsp salt. Mix for a few minutes until salt is dissolved and pepper is infused in the acid.


Add the acid mixture to the chilled fish and gently stir until the fish is coated. It will immediately begin to turn slightly white and the liquid will begin to turn a milky white. This is Leche de Tigre! Return to the fridge and let it cook for the desired amount of time. See below for estimated cooking times.

10-15 minutes = Rare

15-20 minutes = Medium

25-35 minutes = Well Done

Once fish is “cooked” to desired doneness, add in accompaniments and gently stir to combine. Careful not over mix. Salt to taste. Serve with plantain chips, flatbread, crackers, or just a spoon.


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