Summertime Halibut Ceviche

Posted On: June 14, 2016

This fresh summer appetizer comes to us via our executive chef and CEO David Perkins! His ceviche is a huge hit on those hot summer days when you just can’t bring yourself to stand over a grill or stove. We imagine we’ll be using this recipe all summer long!

You can follow all of David’s tweets and musings on Twitter: @BeetnikChef 


  • juice of 4 limes – 4 oz
  • juice of 1 lemon – 1.5 oz
  • 1  Wild Caught Alaskan Halibut or Sablefish filet, diced
  • 1 pinch of espelette pepper
  • ½  jalapeños, deseeded and finely diced
  • ¼ red onion, finely diced
  • 8 cherry tomatoes, halved
  • ½ corn on the cob, cooked and shucked
  • ½ avacado, diced
  • splash of grapeseed oil
  • cilantro, diced



Season the fish with espelette pepper.  Combine the citrus juices, onion, jalapeños, and pour over the diced fish in a non reactive bowl.  Set aside to “cook” the fish for 20 minutes (not longer than 30 minutes) in the fridge.  Cook the corn in salted water, remove, cut the corn kernels off the cob and let cool.  Combine the tomato, corn, and avacado with grapeseed oil and lightly season with salt, to taste.  Add the vegetables to the fish and marinade and toss gently.  Add the fresh cilantro and serve immediately in chilled champagne glasses or small chilled pasta bowls

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