RECIPE: Summer Grilled & Ceviche Halibut

RECIPE: Summer Grilled & Ceviche Halibut

Grilled Halibut 

Sometimes, less is more… When the quality of the fish is this good, simple preparation is often the best.



Sometimes, less is more… When the quality of the fish is this good, simple preparation is often the best.

  1. Prepare your charcoal or propane BBQ and be sure you’ve got a nice clean and seasoned grill. For best results, dry each piece of halibut with a paper towel, and then season with salt and pepper. Dry fish won’t stick to your BBQ. 

  2. When your bbq is nice and hot, place the portions on the grill and cook to your liking.

  3. Squeeze some fresh lemon over the top, maybe some fresh herbs and a little extra virgin olive oil. Simple and delicious.


Halibut Ceviche

Ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice. The acid in the citrus denatures the proteins in the fish, causing it to become opaque and produces a firm texture.

Proteins are made up of long chains of amino acids, and when exposed to acid, these chains break apart and arrange themselves into different configurations. A more common way of denaturing proteins is by exposing them to heat (essentially, cooking them). So with ceviche, the fish is effectively "cooked" even though there's no heat involved.


  • 2 Large Oranges, juiced
  • 1 Lime, juiced
  • ½ tsp Fennel seed, crushed
  • ¼ tsp Chili flake
  • 1 Orange, zested
  • ¼ tsp Black pepper
  • 1 tsp Coarse Salt
  • Extra Virgin Olive Oil


  • Orange segments
  • Fennel slices, raw
  • Radish, slices
  • Baby lettuces or herbs
  • Mixed Cherry Tomatoes
  • Extra Virgin Olive Oil


  1. To Prepare the ceviche, begin by slicing the halibut into thin 1/8th inch slices.

  2. Place the slices in a single layer on a plate or dish (no metal, as the acid will react with it).

  3. Mix the spices and zest to make a blend, and sprinkle over the fish to taste.

  4. Mix the citrus juice and spoon over the fish, reserving a little for later. Cover the marinating fish slices, and keep cold for 20-30 minutes. 

  5. Once the fish has marinated, it's ready to go. The longer the fish sits in the marinade, the more ‘cooked’ it will become.

  6. In 2 hours, the fish will have lost its silky texture and will be slightly chewy. The stronger the acid, the faster this happens. That's why this recipe calls for orange and lime.

  7. Plate the ceviche with orange segments, baby herbs and lettuces, fennel, cherry tomatoes and radishes.

  8. Drizzle some reserved citrus juice, a little of the spice blend and some extra virgin olive oil over top.

  9. Enjoy!

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