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Ingredients
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Ceviche
Pique de Piña (Pineapple Relish)
Finish & Garnish
Method
Ceviche
- 1
Prepare halibut
Pat the halibut dry with paper towels. Trim any connective tissue and cut into 1/4-inch (about 6 mm) dice so pieces are uniform for even 'cooking' in citrus.
- 2
Marinate in lime
Place the diced halibut in a non-reactive bowl. Pour the fresh lime juice over the fish ensuring all pieces are submerged. Sprinkle 1/2 teaspoon kosher salt, 1/2 teaspoon granulated sugar, and 1/8 teaspoon freshly ground black pepper over the fish and gently stir to combine.
- 3
Cure time
Cover the bowl with plastic wrap and refrigerate for 20–25 minutes, stirring gently once halfway through. The fish should turn opaque and firm — this indicates it's 'cooked' by the citrus. Taste a small piece and adjust seasoning if needed (a pinch more salt or a splash more lime if desired).
Pique de Piña (Pineapple Relish)
- 4
Combine relish ingredients
While the fish is curing, place the diced pineapple, finely minced red onion, minced jalapeño (start with half and add more to taste), chopped cilantro, 1 tablespoon olive oil, 1 teaspoon lime zest, and 1/4 teaspoon salt in a separate bowl. If the pineapple is very tart, add 1/2 teaspoon honey or agave to balance.
- 5
Rest and mingle flavors
Stir the relish and let it sit at room temperature for 10–15 minutes so the flavors meld. Taste and adjust heat, acidity, or salt.
Finish & Assemble
- 6
Drain or mix
After the halibut has cured, drain off about half of the lime juice if you prefer a less wet ceviche (reserve it to adjust later). Fold the pineapple relish into the halibut gently so the fish pieces remain intact and evenly coated.
- 7
- 8
Plate and garnish
Spoon ceviche into a chilled bowl or onto tostadas. Garnish with whole cilantro leaves, a light drizzle (about 1/2 tsp) of extra-virgin olive oil, and serve with thin lime wedges and tortilla chips or tostadas on the side.
- 9
Storage
Serve immediately for best texture. If necessary, refrigerate leftovers in an airtight container and consume within 24 hours — the fish will continue to firm and become more opaque over time.