Entree: Peru – Lima – Ceviche de fletán (Halibut ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each
- 1 1/2 cups (360 ml) fresh lime juice
- 1/2 cup (120 ml) fresh lemon juice
- 1 medium (about 6 oz /170 g) red onion, thinly sliced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 small (about 1 oz /30 g) ají amarillo or serrano chile, seeded and minced (or 1 tbsp /15 ml ají amarillo paste)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium (about 10 oz /280 g) sweet potato, boiled until tender and sliced
- 1/2 cup (60 g) cancha or toasted large-kernel corn (substitute toasted corn nuts if unavailable)
- 1 avocado, sliced

Instructions

1. Cut halibut into 1/2-inch (1.3 cm) cubes, place in a shallow glass or ceramic bowl and season with salt and pepper.
2. Add sliced red onion, minced chile, and pour over the lime and lemon juice so fish is fully covered; stir gently to combine.
3. Cover and refrigerate 10–15 minutes until fish is opaque and firm but still tender (taste and texture should be bright and slightly firm).
4. Stir in chopped cilantro, adjust salt, and fold in avocado slices gently just before serving.
5. Serve chilled immediately with slices of boiled sweet potato and cancha on the side; garnish with extra cilantro.