Halibut Ceviche with Lime and Seaweed

Cooking Light
Halibut Ceviche with Lime and SeaweedRecipe

Photo: Jennifer Causey

We can think of almost nothing more delicious on a hot August night than fresh, light ceviche. Adding nori at the end introduces depth and crunch. Look for nori in the Asian foods section of most supermarkets; it's dried seaweed that comes packaged in sheets (and is what's used for sushi rolls). If halibut is a little too pricey, try striped bass or flounder. Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances the bright twang of lime and herbal fragrance of cilantro. 


Serves 4 (serving size: 1 cup)


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3 to 4 medium limes
1 cup loosely packed chopped fresh cilantro, plus more leaves for garnish
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1 1/2-lb.) raw skinless halibut fillet, cut into 1/2-in. pieces
1 medium yellow bell pepper, chopped
1 sheet nori (dried seaweed)
Thai chile or red chile slices (optional)


Total: 2 Hours, 15 Minutes

1. Grate 1 tablespoon rind from limes. Squeeze 1/2 cup juice from limes. Combine rind, juice, 1 cup cilantro, and next 5 ingredients (through bell pepper) in a large bowl. Cover and chill 2 to 3 hours, stirring occasionally.

2. Heat a large skillet over medium-high heat. Add nori to pan; toast nori 1 to 2 minutes or until fragrant, turning once. Snip nori into small pieces using scissors, and sprinkle on ceviche. Garnish with additional cilantro and chile slices, if desired.

Created date

June 2016

Nutritional Information

Calories 203
Fat 5.8 g
Satfat 1 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 32 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 598 mg
Calcium 22 mg
Est. Added Sugars 0
Sugars 2