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Spring Halibut Ceviche
Our Colorado Home Chef’s spring treat combines fresh, tangy, and crunchy

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

Ceviche is a classic Latin American dish that features seafood — typically shellfish — “cooked” in citrus.

In a twist on the classic, I started with raw Vital Choice wild Alaskan halibut, then combined it with springy radishes and cucumbers, plus a bit of red onion, jalapeno and avocado.

While the halibut in this ceviche starts out raw, it’s gradually “cooked” in lime juice (and a bit of tequila) just long enough to yield fish with a wonderfully firm — not tough — texture.

The lime juice changes the protein structure in the halibut so that it appears to have been lightly cooked without any heat, which helps to keep the lovely flavor and texture intact.

Because it’s been flash frozen to extremely cold temperatures, Vital Choice halibut is already “sushi safe”, and the acid in the citrus juice kills any and all microbes just as cooking would.

A few notes for the cook
The longer you keep the fish in the citrus juice, the longer it will seem to have been “cooked” — so be careful not to leave it in too long!

It probably shouldn’t exceed marinating an hour or two in the refrigerator. After an hour, check it for firmness, and check it again every 20 minutes to keep it from becoming tough.

I prepared this dish with spring vegetables, but feel free to use summer vegetables once they're available — it would be wonderful with tomatoes and cilantro.

The added tequila adds a lovely little flavor kick to the ceviche, but if you prefer not to use it, the ceviche will still be delicious with lime juice alone.

I used endive leaves to hold the ceviche, but you could instead create cups using other kinds of lettuce, or use tortillas or large tortilla chips.

My rating: 3½ out of 4 stars

Spring Halibut Ceviche
Serves 6-8 as an appetizer


  • 2 six-ounce portions Vital Choice wild Alaskan halibut, thawed
  • 3 limes
  • 1 tablespoons silver tequila (optional)
  • ¼ red onion
  • 1 jalapeno
  • 5-6 small radishes
  • 2 small cucumbers
  • 1 avocado
  • Salt to taste
  • Endive leaves, lettuce cups and/or tortilla chips to serve.

  1. Juice the limes into a medium ceramic or glass bowl and stir in the tequila. Dice the halibut portions into ½-inch cubes, stir it well into the lime juice/tequila and refrigerate while you prepare the remaining ingredients. Set a timer for 10 minutes.
  2. Dice the red onion and cucumbers. Mince the jalapeno and stir into the onion and cucumber mixture. To adjust the spice level of the ceviche, use all, some or none of the jalapeno seeds – whatever you prefer. I enjoy about half of the jalapeno’s seeds.
  3. Cut the avocado into ½-inch pieces. Gently stir the avocado into the other vegetables.
  4. After 10 minutes, stir the vegetable mixture into the marinating halibut and refrigerate an additional 10-50 minutes (I prefer marinating for 20 minutes total). Season to taste with salt.
  5. Rinse and separate the lettuce or endive leaves to create small “boats.” Fill each leaf with a tablespoon of ceviche and serve immediately with tortilla chips on the side.

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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