Wild Alaska Halibut Ceviche

Our friend Libby brought this halibut ceviche to a potluck, and it was a hit! It's perfect for summer and the flavor is excellent. I love the chopped purple cabbage for a pop of extra color. 


  • 2 lbs halibut 
  • 1/2 c lime juice
  • 1/2 c lemon juice
  • 1/2 c orange juice
  • 1 jalapeño (minced)
  • 1/2 c purple cabbage (finely diced)
  • 1/2 c red onion (or green onion) (minced)
  • 1 1/2 c tomatoes (diced)
  • 2 Tbs cilantro (minced)
  • Sea Salt to taste 


Skin and dice halibut into 1/2 in chunks.

Cover with citrus juices (add more OJ to cover if needed)

Cover and chill for 1-3 hrs. Drain juice.

Combine all other ingredients (add diced fresh pineapple if you want!) adding salt to taste and serve with tortilla chips.