Halibut Ceviche with Coconut Milk & Clementines

Recipe from the article: 3 Times a Day

Halibut Ceviche with Coconut Milk & Clementines
Halibut Ceviche with Coconut Milk & Clementines. Photo: Alexandre Champagne

Makes 6–8 servings.


  • 10 oz. halibut, skin removed, cut into ½-inch cubes
  • ½ cup very thinly sliced red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • ½ cup lime juice (about 4 limes)
  • 1 Tbsp. honey
  • ¼ cup roughly chopped fresh cilantro
  • ½ cup corn kernels (fresh or frozen)
  • 1 clementine, peeled, segmented (membranes removed), and cubed
  • ¼ cup coconut milk
  • 1 avocado, peeled and diced
  • Salt and freshly ground pepper, to taste
  • Tortilla chips, for serving


In a bowl, combine the halibut, onion, jalapeño, and lime juice. Cover and refrigerate for 2 hours. Using a fine-mesh sieve, drain the excess lime juice and transfer the mixture to a bowl. Add the remaining ingredients, stir well, season with salt and pepper and refrigerate 30 minutes before serving with corn chips.

Nutritional facts per serving (minus tortilla chips): Calories 102; Fats 4.2g; Carbs 10g; Protein 8.5g.

Recipe taken from Three Times a Day by Marilou and Alexandre Champagne. Reproduced with permission from House of Anansi Press.

Click to view the 3 Times a Day article.


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