Highline Fish Co

Recipe: Wild Pacific Halibut Ceviche

 Recipe photo. Taken fresh on a local BC fishing boat.

This recipe is from Chef Wes Erikson's collection. More info can be found at Wild Pacific Halibut

Ingredients

  • 1 lb wild pacific halibut cut into small 1/4" cubes
  • 2 tsp kosher salt
  • 1 cup lime juice
  • 1 large onion, diced into small pieces
  • 2 jalapenos, diced into small pieces
  • 1/2 cup green pitted olives, sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup maple syrup
  • 1 large avocado, cubed
  • 1 bunch cilantro, chopped
  • 1 orange, juiced
  • 1 cup cherry tomatoes

Directions

  1. In a medium bowl add halibut and 1 tsp salt, mix well and let sit for 10 to 30 minutes.
  2. Add lime juice and refrigerate for 6 hours.
  3. After 6 hours, stir halibut mixture and refrigerate for another 6 to 12 hours.
  4. Using your hands gently squeeze the juice is from halibut one handful of the time, and place in another mixing bowl.
  5. Add all remaining ingredients except for the cherry tomatoes. Add cherry tomatoes just before serving.

This this can be served immediately or refrigerate for up to 4 days.

Serves 12

Our Fresh Fish, Prawns and Shrimp

Black Cod

Black Cod or (Sablefish) is renowned for its buttery flavour.

Halibut

Chefs love Pacific halibut for its mild, sweet taste and firm texture, which adapts well to many types of cooking.

Ling Cod

The lingcod is a popular eating fish, and is thus prized by anglers.

Pacific Red Snapper

Yelloweye, or Pacific Red Snapper, is a delicious and healthy fish.

Prawns

Spot prawns are the largest shrimp found in Canada's west coast waters.

Rock Cod

Delicate but flavourful fish, excellent baked, poached or sautéed.

Salmon

The fish that made Campbell River famous. Salmon is a treat!

Shrimp

Sweet shrimp will leave you wanting more. It's like candy on salad!

Tuna

Wild albacore tuna is not only delicious, it's rich in heart-smart omega-3 fatty acids.

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