1 Halibut Ceviche with Pineapple & Chilli Drizzle

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in
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.


  • 400 g (14 oz) skinless, boneless halibut or barramundi cod
  • juice of 1 <


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, pu