halibut ceviche with homemade tortilla chips


When we stayed at Bardessono, we snacked on the most delicious halibut ceviche poolside.  I have never been particularly drawn to ceviche, but I liked this particular one so much that I ordered it again for an early lunch at the pool the next day.  The halibut was so mild in flavor, bathed and mildly cooked in a dressing composed of fresh lime juice and sweet coconut milk. The red bell pepper adds a lovely color and texture, the jalepeño adds just enough heat and the avocado adds a delightful creaminess. Although the resort served the ceviche with housemade potato chips, I decided to make tortilla chips using corn tortillas, which couldn’t be easier and doesn’t involve heating up a vat of oil. This recipe is so simple it can hardly be called a recipe, but it was so delicious that I had to share it with you. Served with an ice cold cerveza, there is no better summertime snack.




  • 6 corn tortillas
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sea salt
  • 1/2 pound fresh halibut {filet, skin removed}, chopped coarsely
  • 1/4 cup coconut milk
  • 1 1/2 tablespoons lime juice {about 2 limes}
  • 2 teaspoons chopped fresh cilantro
  • 1/2 red bell pepper, cored, seeded and finely diced
  • 1 jalapeño pepper, cored, seeded and finely diced
  • 1/2 small white onion, finely diced
  • Sea salt
  • Freshly cracked black pepper
  • Lime wedges for garnish {if desired}
  • Cilantro leaves for garnish {if desired}

Note: For added heat, leave some of the seeds of the jalapeño intact when mixing with the rest of the ingredients.

Preheat oven to 400ºF.  Slice each tortilla into 6 wedges.  Place in plastic, sealable bag.  Add oil and salt to bag, then seal bag firmly and shake for a few seconds until tortillas are thoroughly coated in oil and salt.  Place tortilla wedges on baking sheet lined with parchment paper, in one layer, and bake for 8 to 12 minutes, or until tortilla chips are golden brown and crisp.

Place halibut into mixing bowl and add coconut milk and lime juice. Add cilantro and both peppers, and stir until evenly mixed.  Season with salt and pepper to taste.  Let sit to marinate for about 15 minutes or until halibut is opaque.  Serve with extra lime slices, if desired.








This entry was posted in mains + sides, Recipes, small bites. Bookmark the permalink.

12 Responses to halibut ceviche with homemade tortilla chips

  1. I am not a huge ceviche fan but this sounds wonderful, love the creaminess from the coconut milk and I always love lime in just about anything. Great with the homemade tortilla chips. I could eat this poolside for sure.

    • fleurdeselsf says:

      Thanks Suzanne! I hear you – I think ceviche is generally something that can put a lot of people off, myself included sometimes, but just recently I have started to enjoy it so much more. I think with a very mild fish like halibut, it’s quite lovely! Now I just need to find myself another pool! 🙂 xoxo

  2. Cecile says:

    I like ceviche, although where I live now in Western Massachusetts it’s not on the menus… I love idea of adding the coconut milk – a great combination of flavors !!

    • fleurdeselsf says:

      Thank you very much Cecile! I am sure that the addition of coconut milk is hardly authentic, but there was something really lovely and somewhat tropical about it. Delicious! Hope you’re having a nice summer! xoxo

  3. your blog is exquisitely beautiful and your recipes are flawless!

  4. Francesca says:

    I cannot say that my mouth is watering because I do not like fish but your photos are really lovely.

  5. Not only does the ceviche look amazing, but the tortilla chips look super delicious as well! What a great idea!

    • fleurdeselsf says:

      Hi Yvonne! Thank you so much for your kind words! And for stopping by! The tortilla chips couldn’t be easier to make, and I think really elevate the dish…Hope you give them a try sometime! xoxo

  6. annalea says:

    my landlord goes fishing in alaska each year and always give us some of the salmon and halibut that he brings home. i found your recipe on pinterest and knew this would be perfect to try plus i had everything on hand. the chips are in the oven as i type and the ceviche is waiting in a bowl on my counter. good call on the coconut milk, too; it really adds that certain something to the final flavor. thank you!!!

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