Basic Ceviche


  • 1 pound halibut, cut into bite-size pieces
  • 1/2 cup lime juice
  • 1 large tomato, seeded and diced
  • 1 bunch fresh cilantro, chopped
  • 1/3 cup diced green bell pepper (optional)
  • 1/3 cup chopped green onion
  • 1 jalapeno pepper, chopped, or to taste
  • 4 cloves garlic, minced
  • Salt and ground black pepper to taste


Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.

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Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.