Serrano chili ceviche

Prep 10 min
Total 40 min
Makes 4 Servings



340 g
skinless, boneless halibut
1/2 cup
1/2 tsp
kosher salt
plum tomatoes, diced
avocados, diced
green onions, thinly sliced
serrano chili, seeded and minced
2 tbsp
chopped cilantro
2 tsp


  • CUT halibut into 1/2-in. cubes, and combine with lime juice and kosher salt in a medium bowl. Refrigerate, stirring occasionally, for 30 min. Drain, then stir in plum tomatoes, avocado, green onions, serrano chili, cilantro and olive oil.
  • SERVE immediately with crispy tortilla chips.

What is ceviche?
This Latin American dish is prepared by “cooking” raw fish* in citrus juice. The acid in the juice alters the protein in fish, in a process similar to cooking. This dish is prepared without heat, so always use the freshest fish possible.

(*Raw fish may pose a risk to young children, pregnant women, elderly people or anyone with a compromised immune system.)


Calories 290, Protein 20 g, Carbohydrates 13 g, Fat 19 g, Fibre 8 g, Sodium 176 mg. Excellent source of Niacin

Wine Pairings

Spicy ceviche
Pair it with: An off-dry German white.

Due to this dish’s acidity and heat, matching a wine to it can be a bit tricky. But this crisp German riesling, with just a touch of sweetness and aromatics of Granny Smith apples and limes, complements it perfectly.

Top pick: Carl Reh Riesling Kabinett, Germany, $12.

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