Peruvian Ceviche with Smoked Paprika

Peruvian Ceviche with Smoked Paprika

Total Time: 04h 20m
Hands-on Time: 00h 20m
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.

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  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.