Peruvian Ceviche with Smoked Paprika

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  • Total Time: 4 hrs 20 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Try this refreshing homemade Peruvian ceviche recipe made with fresh halibut and given a kick of flair from organic cumin, cayenne and smoked paprika.


  • 1 pound sushi-grade halibut, cubed

    1/4 teaspoon Frontier Co-op Sea Salt, plus more for sprinkling

    1 1/2 cups lime juice

    3/4 teaspoon Frontier Ground Organic Cumin

    1/4 teaspoon Frontier Organic Cayenne

    1/4 teaspoon Frontier Smoked Paprika

    2 vine-ripened tomatoes, seeded and diced

    1 large avocado, peeled and diced

    1/3 cup red onion, finely chopped

    1 jalapeño pepper, seeded and finely chopped

    1/2 cup fresh cilantro, chopped


    1. In a small to medium glass or stainless steel mixing bowl, place halibut cubes. Add a few sprinkles of salt and pour in lime juice (fish should be submerged). Stir well, cover and refrigerate for 4 hours, stirring occasionally, until fish is fully denatured (firm and opaque/white).

    2. Strain halibut, discarding lime juice. Place in a serving bowl and add cumin, cayenne, smoked paprika and the 1/4 teaspoon salt. Toss until thoroughly coated. Taste for flavor and add more spices and/or salt, if desired.

    3. Add tomato, avocado, red onion, jalapeño and cilantro and toss gently until well combined. Serve as is or with toasted bread.

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