Book Book
Gigha Halibut Ceviche

Raw & Cured’s Halibut Ceviche

18 July 2022

We love feel-good food at Raw & Cured, our menu is bursting with nutritious healthy meals using fresh wholesome ingredients packed with goodness, nourishing you from top to toe. HH&Co’s Head Chef Luke and the mind behind the Raw & Cured menu, Ria, have paired this dish with Pentire Seaward – A non-alcoholic spirit that tastes like the coast with much fewer calories than a G&T. The perfect way to drink differently this summer!

If you fancy giving the recipe a go at home, here’s what you need to do.

What you’ll need

(Serves 4)

  • 350 grams of very fresh halibut fillet – skinned both sides
  • 60g salt
  • 60g sugar
  • 1 grapefruit preferably pink, 1 lemon, 2 limes – segmented
  • ½ bunch coriander picked leaves & snipped
  • ½ bunch mint picked leaves & snipped
  • ¼ bunch dill pickled leaves & snipped
  • 150 ml olive oil
  • 50ml reserved citrus juice
  • 2 tbsp honey
  • ¼ red onion thinly sliced

For the halibut cure

  1. Mix the salt and sugar and cover the halibut fillets generously and allow to cure for 20 minutes
  2. Then wash off the halibut well and pat dry

For the salad

  1. Peel the citrus fruits with a knife, removing all the skin and pith
  2. Segment each fruit and put to one side (you'll use it later)
  3. Squeeze the rest of the citrus fruit, leftover fruit pulp, from the segmenting, extracting the juice through a sieve and reserve for the dressing
  4. Pick the leaves off the herb stalks and snip with a sharp pair of scissors

For the dressing

  • 150 ml olive oil
  • 50ml reserved citrus juice
  • 2 tbsp honey

To assemble

  1. Slice the halibut thinly and lay flat on your plate – season again (we like to use crystal sea salt)
  2. Then pour the dressing onto the halibut
  3. Add the sliced onion and segmented fruits from earlier
  4. Finally, garnish with the snipped herbs


Know someone who might enjoy this post? Share it!

You may also like...