Peruvian Ceviche with Smoked Paprika

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 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. Place halibut in a glass or stainless steel mixing bowl. Sprinkle with salt and pour in lime juice (fish should be submerged). Stir well, cover with plastic wrap and refrigerate for 4 hours, stirring occasionally, until fish is completely white and cooked through.

    2. Strain halibut, discarding lime juice. Place in a serving bowl and add cumin, cayenne, smoked paprika and 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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