Halibut Ceviche

Serves 2

Halibut Ceviche


  • 1 garlic clove, finely grated
  • ¾ cup fresh lime juice
  • 2 tablespoons tequila blanco
  • 1 teaspoon agave nectar
  • ¼ small pineapple, cut into ½-inch pieces (about ½ cup)
  • 1 medium tomato, chopped
  • 1 small onion, finely chopped
  • 4 radishes, trimmed, thinly sliced
  • ½ jalapeño, thinly sliced
  • 1 avocado, cut into ½-inch pieces
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped mint
  • Kosher salt


  1. Mix garlic, lime juice, tequila, and agave nectar or honey in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt. Let sit for a few minutes to allow the acidity from the tequila and lime juice firm up the fish
  2. Chill in the fridge 10 minutes before serving.