Post image for Ceviche

by Nancy Newcomer

 CEVICHE RECIPE by my friend,  Chef Christopher Miller

aka, the Galley Gourmet, SB

“It goes without saying that you should use only the freshest seafood available for this recipe. Almost any type of fish can be used provided it is fairly firm and free of  connective fibers and skin. We chose Halibut for this batch based on it’s being locally and freshly caught,  and just couldn’t help but throw a few wild caught shrimp in for good measure”. Chef Christopher Miller


2 pounds of Halibut (or similar) Filet ¼” cubes

12 Shrimp Blanched, Peeled, Deveined, and cut in ¼“ Sections

Juice from 2 limes, 2 lemons, & 2 Navel Oranges

1 Medium Red Onion, Diced

2 Scallions ¼” Slices

1-2 Serrano Chilis (to taste) Diced small

Cilantro Chopped

1-2  Ripe Tomatoes ,Seeds removed, ¼” Dice

1 ripe (not overly) Avocado ¼” Dice

½ tsp Sea Salt  (to taste)

Green Napa Cabbage, Shredded

Tostada shells

Our baby ~ from the Santa Barbara Fish Market









Filet o' FIsh!



Clean and cut halibut to ¼” pieces

Blanch shrimp in boiling water for 1 minute. Remove shells and vein. Cut into ¼” sections.

In a large mixing bowl combine citrus juices, red onions, scallions, cilantro, and Serrano chilis, and sea salt.

Lemon, lime, & orange juice, oh my!

Add the halibut and shrimp to this mixture and toss well.  Allow seafood to marinate (cook) for a minimum of  3-4 hrs.

Let the marinating begin!

Transfer Ceviche’ to a serving bowl and garnish with diced tomatoes and avocado.

Place a small amount of shredded cabbage on each tostada, add Ceviche’ and garnish with chopped cilantro.








The Kitchenista & the Galley Gourmet


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