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Halibut Ceviche with Stone Fruit

Here's a unique and flavorful ceviche recipe featuring halibut, peach slices, apricot slices, pickled red onions, cilantro garnish, crushed Marcona almonds, and a drizzle of Moroccan spice-infused olive oil

Serving Size: 4


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  • Make the Moroccan Spice Infused Olive Oil:
    • In a small saucepan, gently heat the olive oil over low heat and add the spice blend
    • Add all the spices and stir well. Allow the spices to infuse in the oil for about 5-7 minutes, making sure not to let the oil get too hot.
    • Remove from heat and let it cool. Once cooled, strain the oil through a coffee filter to  remove the spices
  • Prepare the Halibut:
    • Place the halibut cubes in a bowl and pour the lime juice over them. Ensure the fish is fully coated in the lime juice. Sprinkle the Maras chile flakes and season with salt.
    • Cover the bowl with plastic wrap and refrigerate for 10 to 15 minutes, or until the fish turns opaque and is slightly "cooked" by the lime juice.
  • Assemble the Ceviche:
    • Add some of peach slices, apricot slices, and pickled red onions to the bowl.
    • Gently toss everything together to combine.
  • Garnish and Serve:
    • Plate the ceviche on a serving platter.
    • Drizzle the Moroccan spice infused olive oil over the top, but you don’t need to use all of it; you should have some leftover.


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