Halibut ceviche

Halibut ceviche

With mango, coconut milk and pineapple hot sauce


  • ½ cup of mango chopped in mini dices of 0,5×0,5 cm
  • ½ chilli, chopped in thin slings
  • 1 tablespoon of chopped basil


Cut the fish into very thin carpaccio slices.

Mix the coconut milk, hot sauce or peppers, the lime juice and a pinch of salt.

Put the halibut carpaccio on the plates, poor the coconut-hot salsa mix over the fish then garnish with the mango, chilli and basil. Sprinkle a bit of lime and serve immediately!

You can prepare everything upfront – cutting and mixing – and assemble everything on the plate just before you serve it. Halibut is a fragile creamy fish, if you cure it too long it falls apart and becomes very dry. In Peru this way of serving is the so-called ‘tiradito’, inspired by the Peruvian-Japanese fusion kitchen. Tiradito currently is the big ceviche trend in Peru.

Tip: For vegetarian people: replace the halibut by avocado carpaccio.

Recipe by Ceviche Ceviche

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