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Halibut Ceviche with Lime and Seaweed

Photo: Jennifer Causey

Total time 2 hrs, 15 mins

Serves 4 (serving size: 1 cup)

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.   


  • 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)

Nutrition 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

How to Make It

  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.

    One-Dish Poached Halibut with Vegetables

    Photo: Lee Harrelson

    <p>One-Dish Poached Halibut with Vegetables</p>
  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.

Cook's Notes

The marinade takes a few hours to chill so the active time for this recipe is only approximately 15 minutes.