Serrano Chili Ceviche



10 min


40 min


4 Servings

Serrano Chili Ceviche

Serrano chili ceviche recipe. Photo Erik Putz.

Zesty and a little bit spicy – this dish is mixed with some truly delicious Latin American flavours. From fresh fish to creamy avocado and ripe tomato, it's packed with summer favourites.


  • 340 g skinless, boneless halibut
  • 1/2 cup lime juice
  • 1/2 tsp kosher salt
  • 4 plum tomatoes , diced
  • 2 avocados , diced
  • 2 green onions , thinly sliced
  • 1 serrano chili , seeded and minced
  • 2 tbsp chopped cilantro
  • 2 tsp olive oil
  • crispy tortilla chips


  • 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.

Nutrition (per serving)

  • 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.

What is ceviche?
This Latin American dish is prepared by curing raw fish* in citrus juice, seasonings and aromatics. The acid in the juice alters the protein in fish in a process similar to cooking; the result is silky, slightly firm fish. 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.