Halibut Ceviche with Homemade Sweet Potato Chips, Cilantro Cucumber Quinoa, and Sauteed Lacinato Kale

I’ve never tried making ceviche before but my friends over at Wabash Seafood Co convinced me to try it out. I love their wild halibut and that happened to be exactly what they recommend using! I didn’t follow a real recipe for this but this one from Food Network is fairly similar and what I like is that you can keep adding things to it that you like so there’s lots of room for variation and change. It turned out to be a really light but delicious meal and I’m so excited to have this in my repertoire going forward.

What I used:

  • 3/4 lb of fresh wild halibut (for 1 person, plus I saved 1/3 of it for lunch the next day)
  • 1 lemon (juice & zest)
  • 2 lemons (juice of both & zest of 1)
  • 2 limes (juice of both & zest of 1)
  • 1 jalapeno (remove seeds and cut into little pieces)
  • 1 avocado diced
  • 1/2 heirloom tomato diced
  • 1/2 bunch cilantro
  • 1/2 bunch lacinato kale
  • diced shallot diced
  • Trader Joe’s Frozen Quinoa (I saved half of it for lunch the next day)
  • 1/2 of a cucumber diced
  • a drizzle of oil ( I used grapeseed)
  • 1 large sweet potato

How to:

  1. For the Ceviche: Cut your fish into bite sized pieces and add to a large bowl. Add the drizzle of oil, fresh lemon & lime juice + zest, jalapeno, and shallot. cover and let marinate for 3-4 hours, mixing it once or twice throughout the time. I have seen some recipes that call for 15 minutes and others that say overnight. I went with 3-4 hours and it was great. However, I also ate some for lunch the next day which was about 22 hours later and it was still good, just cooked all the way through as opposed to at the 3-4 hour mark there was still some opaqueness. When you’re ready to serve it toss in 3/4 of the chopped cilantro, diced tomato, and diced avocado.
  2. For the Kale: Cut out the ribs and then slice into small ribbons, saute the kale on high heat with oil and salt until crispy.
  3. For the Quinoa: Heat in the microwave per the packaging instructions (4 minutes) and then add your cucumbers and the additional cilantro.
  4. For the Potatoes: Slice them into 1/4 inch “chips” long ways and lay them on a baking sheet lined with parchment paper. Coat with some oil and a pinch of salt. Roast at 350 for about 20 minutes on each side. Check on them occasionally, it may take longer or shorter depending on your oven and how crispy you want them.

For another great halibut recipe check out my blackened version!


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