Pacific Halibut Ceviche

Ceviche comes from the sunny coasts of Latin America, where cooks have cured raw fish in citrus for centuries. On the Pacific Northwest, the technique found a perfect partner in halibut — the cold-water giant whose firm, meaty flesh stands up beautifully to the acid bath, taking on a delicate, opaque tenderness without ever losing its structure.

What makes it great is the contrast of textures and temperatures: chilled, velvety halibut against crisp red onion, juicy tomato, and cooling cucumber, all brightened by lime and a gentle heat of jalapeño. It’s fresh, clean, and utterly refreshing — a starter that wakes up the palate and tastes like sunshine, even on the rainiest BC afternoon. Serve it with tortilla chips or crisp tostadas.

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