1 Halibut Ceviche with Pineapple & Chilli Drizzle


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

The tangy chipotle chilli sauce takes this ceviche to another level. Make a big platter to eat with crisp baked corn tortillas and your friends will love you.

Preparation: 20 Minutes, Plus 1 Hour Marinating


  • 400 g (14 oz) skinless, boneless halibut or barramundi cod
  • juice of 1 orange
  • 200 ml (7 fl oz) lime juice
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon salt
  • 1 small red onion, very thinly sliced
  • ½ baby pineapple, peeled, cored, cut into 1 cm (⅜ inch) pieces
  • 1 thumb-size green chilli, halved, seeded, finely chopped
  • 1 handful of coriander (cilantro) leaves, to scatter

Chilli drizzle

  • 1 teaspoon chipotle purée
  • 3 teaspoons apple cider vinegar
  • 3 teaspoons soft brown sugar


Using a large sharp knife, cut the fish against the grain into paper-thin slices. Put the slices in a shallow non-metallic container and pour in the orange juice and 140 ml (4⅝ fl oz) of the lime juice. Add the sugar and salt. Gently combine, then cover and refrigerate for 1 hour.

Meanwhile, put the onion in a small bowl with 125 ml (4 fl oz/½ cup) of lightly salted iced water. Stand for 10 minutes, then drain.

To make the chilli drizzle, combine all of the ingredients in a small bowl with a pinch of salt.

Drain the fish well, dress with salt and the remaining lime juice, then arrange the fish and pineapple pieces on four plates or one serving platter. Scatter with the drained onions, chopped chilli and coriander leaves. Drizzle the chilli sauce around the edge of the plates and serve with Baked Tortilla Chips and lime wedges.