Peruvian Avocado Ceviche

Peruvian Avocado Ceviche


  • 2 halibut steaks (6 ounces)
  • 1 cup freshly squeezed lime juice, divided
  • 3/4 cup red and 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 avocados, peeled, pitted and cubed
  • 1/8 teaspoon salt, or to taste
  • Torn fresh cilantro leaves


  1. Cut halibut in 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.
  2. Drain liquid, then stir in all remaining lime juice and ingredients. Serve immediately.

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