Halibut Ceviche Salad

  • Total: 3 hr 35 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 15 min
  • Yield: 4 servings
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Tortilla Chips:

Vegetable oil cooking spray

Four 6-to-7-inch corn tortillas

2 teaspoons extra-virgin olive oil

1/8 teaspoon kosher salt


One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes

1/2 cup fresh lemon juice (from 2 large lemons)

1/4 cup fresh lime juice (from 3 to 4 large limes)

Zest of 1 large lemon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice (from 2 large limes)

1 teaspoon agave

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 green onions, pale green and white parts only, finely sliced

3 tomatoes, seeded and chopped into 1/2-inch pieces

1 large avocado, peeled, seeded and cut into 1/2-inch cubes

1 small jalapeno, finely diced

2 tablespoons chopped fresh flat-leaf parsley


  1. For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
  2. Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
  3. For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
  4. For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
  5. To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

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