Prep Time
30 Mins
Chill Time
3 Hours
Yield
Makes 5 cups
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Combine first 4 ingredients in a large glass bowl, pressing fish down so that it is submerged in liquid. Cover and chill 3 to 4 hours, stirring occasionally, until fish is opaque in center. Drain.

Step 2

Combine jicama, if desired, tomatoes, and remaining ingredients in a large bowl. Stir in halibut and onion. Serve with chips or tostadas.

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