Thai-Style Marinated Raw Fish

A pungent mixture of lime juice, fish sauce, and ginger infuses raw halibut with intense flavor for a unique first course. Don't marinate any longer than 30 minutes, as the citrus will begin to alter the texture of the fish. For food safety purposes, use thawed frozen-at-sea (FAS) halibut. (See “Safety Concerns� below.)

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 17%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.9g
  • Carbohydrate: 1.5g
  • Fiber: 0.0g
  • Cholesterol: 24mg
  • Iron: 0.7mg
  • Sodium: 260mg
  • Calcium: 38mg


  • 1 pound halibut, skinned and cut into 1/8-inch-thick slices
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon grated peeled fresh ginger


  1. 1. Divide the fish slices evenly among 6 plates. Combine juice and remaining ingredients; brush evenly over fish. Cover and chill 30 minutes. Serve immediately.
  2. Safety Concerns: Always marinate meat and fish in the refrigerator. You can use some of the marinade for basting after removing the meat or fish from it only if you bring the marinade to a boil and cook for five minutes to kill any bacteria.
  3. Although the acid in a marinade appears to “cook� raw fish in seviche, it doesn't eliminate bacteria the same way cooking with heat does. When marinating fish that won't be cooked, make sure the fish is sushi-grade, or frozen-at-sea (FAS) fish; both are safe for healthy adults to consume raw.
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