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5 from 4 votes

Halibut Ceviche with Pineapple and Avocado

Light and fresh halibut ceviche is so full of flavor, easy to make and a great appetizer or meal option in the summer time because no heat is required!
Course Appetizer, Lunch, Main
Cuisine Caribbean, Latin, Mexican
Keyword ceviche, halibut ceviche
Prep Time 10 minutes
Marinating time 30 minutes
Total Time 10 minutes
Servings 6 people
Calories 143kcal
Author Julie & Debbie


  • 400 g halibut fillet
  • 1/2 cup lime juice about 4 limes
  • 4 tbsp coconut milk
  • 3/4 cup diced pineapple
  • 1/2 medium red onion sliced thinnly
  • 2 tbsp diced jalepeno
  • 1 medium avocado diced
  • 1 bunch cilantro more or less how you like it
  • 1 tsp salt or more to taste


  • first wash your halibut and pat it dry (paper towel works best). Slice or dice your fish into small chunks.  A really sharp knife works wonders for cutting fish!  
  • Squeeze your lime juice into a bowl. Add the halibut to the lime juice and toss it to coat all the fish. Cover it and put it in the fridge for 30 mins.
  • Meanwhile, dice and slice your pineapple, red onion, cilantro and jalapeno. When 30 mins is up, add them to the fish. Add the coconut milk and the salt and toss gently to combine.
  • Dice the avocado and add it to the bowl and stir gently. Taste it and season with a little more salt to taste. Serve right away! 


Serving: 1person | Calories: 143kcal | Carbohydrates: 7g | Protein: 13g | Fat: 5g | Fiber: 2g | Sugar: 2g