Recipe courtesy of David Rosengarten

Halibut Seviche with Red Onions, Orange and Cilantro

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  • Level: Easy
  • Yield: 6 to 8 servings.
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1 cup lime juice (6 to 8 limes)

1/2 small onion, finely minced

1 small garlic clove, finely minced

2 large tomatoes, peeled and diced

1 large jalapeno chile, roasted, peeled, seeded and finely minced

4 tablespoons olive oil

1 teaspoon fresh thyme or 1/2 teaspoon dried

1 teaspoon capers, rinsed

1/2 cup coarsely-chopped cilantro

2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes

Salt and pepper

Boston lettuce leaves (about 1/2 small head)

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced


  1. In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice.
  2. To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving.
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