Arctic Char Ceviche

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15 min


15 min



Arctic Char Ceviche

(Produced by Chantal Bragranza, Radiyah Chowdhury and Sun Ngo; Photography, food and prop styling: Kirsten Buck; Illustrations: Lianne Marie Leda Charlie)

This recipe is the same one that Inuit chef Sheila Flaherty submitted to season four of MasterChef Canada—earning her a spot in the top 24 competitors.


  • 227 g very fresh Arctic char fillet , bones and skin removed
  • 1 small jalapeño pepper , minced
  • 3 tbsp lime juice
  • 2 tbsp shallots , minced
  • 2 tbsp fresh ginger , minced
  • 1 tbsp hazelnut oil , or almond oil
  • 1 tsp sesame oil
  • 1/4 tsp sea salt


  1. Cut Arctic char into small, even cubes.
  2. Combine jalapeno, lime juice, shallots, ginger, hazelnut and sesame oils, and sea salt in a medium bowl. Add fish. Stir to combine.
  3. Serve immediately, or let it marinate for 15 min to allow lime juice to “cook” the Arctic char.

Kitchen tip

The lime juice alters the protein in the char in a process similar to cooking; the result is silky, slightly firm fish. This dish is prepared without heat, so use the freshest fish possible. Ask your fishmonger for Arctic char that’s suitable for raw consumption.