Peruvian Avocado Ceviche

Peruvian Avocado Ceviche

Recipe by Avocados From Peru


Cut halibut into 1/2 inch cubes and place in a bowl with 3/4 cup lime juice or enough to cover fish. Cover and refrigerate for 2 to 3 hours or until fish is opaque. Drain liquid, then stir in remaining lime juice and other ingredients. Serve immediately.


4 Serviings

Prep Time

20 Minutes

Cook Time

0 Minute

Total Time

2-3 Hours


2 (6 ounce) Halibut steaks

1 cup freshly squeezed lime juice, divided

3/4 cup red & yellow grape tomatoes, halved

1/2 cup slivered red onion

1 clove garlic, minced

1/2 to 1 jalapeño pepper, stemmed, seeded, and minced

2 ripe Peruvian avocados, peeled, pitted, & cubed

1/8 teaspoon salt or to taste

Torn, fresh cilantro leaves