Halibut ceviche

One of my greatest passions is to taste new cuisines on my travels. Earlier this year I was in the Catalonia area in Spain and was served this extraordinary dish as part of a 7 course tasting menu.

I don’t need to tell you that the freshness of the fish is of utmost important, not only for health and safety reasons but it is the key element that makes this dish absolutely stunning in its simplicity!


You’ll need

  • 700g fresh halibut, skin and bones removed
  • +/- 100ml Lemon infused vinegar (I used Oliviers & Co´s Lemon and Thyme infused vinegar)
  • +/- 100ml good extra virgin olive oil
  • ¼ cup finely chopped fresh chives
  • Pinch of paprika
  • Coarse sea salt


  1. Start by removing the skin and any bones.
  2. Cut the loin in half and place each half on a large piece of clingfilm.
  3. Wrap the clingfilm around the loin to form a sausage shaped roll.
  4. Place into your freezer for about 2 hours to firm up. (This makes the cutting process so much easier)
  5. Once ready and using a very sharp knife, start cutting into discs off about 3-5mm thick.
  6. Arrange about 6 pieces into a circle onto a piece of clingfilm, cover with another piece of clingfilm.
  7. Take you rolling pin and lightly start bashing the fish, forcing it to spread out and manipulating it into a circle.
  8. Repeat this process for each portion. Once completed, place the fish in your fridge until 15 minutes before serving.
  9. Remove from the fridge and start with the plating part of this dish.
  10. Remove the top clingfilm, place your plate upside down over the fish and flip it over.
  11. Pull off the remaining piece of clingfilm and then by hand move the fish around to get your desired shape.
  12. Repeat with the rest of the portions.
  13. Once you have completed all your portions, you can start the curing and dressing part.
  14. Be very careful not to pour too much vinegar over the fish, you still want to taste the fish and not a mouthful of vinegar.
  15. I add about 1 - 1½ tsp per plate, then drizzle lightly with olive oil.
  16. Scatter with a pinch of paprika and coarse sea salt.
  17. Finally, scatter some freshly chopped chives to complete the dish.
  18. Bon Appétit !!

Tips : You can also use this as a canapé. Place individual pieces of halibut on a Japanese serving spoon and add a dash of vinegar, olive oil, paprika, salt and chives.

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