Tequila & Lime Halibut Ceviche

Making fresh, colorful halibut ceviche at home? Easier than it looks, thanks to smooth tang and heat of Cholula® Reserva Tequila & Lime Hot Sauce and a few simple ingredients. 
20 min


  • 1/2 pound fresh sashimi-grade halibut, cut into 1/2-inch cubes
  • 1/2 cup fresh-squeezed lemon juice
  • 1/2 cup fresh-squeezed lime juice
  • 1 teaspoon agave nectar or honey
  • 1 1/2 teaspoons finely chopped fresh garlic
  • 1/2 cup diced tomato
  • 1/2 cup diced red onion
  • 1/2 cup diced cucumber
  • 1 tablespoon seeded, finely chopped jalapeño pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 medium avocado, peeled, pitted and diced
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons Cholula® Reserva Tequila & Lime Hot Sauce


  • 1 Place fish in large non-reactive bowl (glass, plastic, ceramic or even stainless steel). Whisk lemon and lime juice, agave and garlic in small bowl until well blended. Pour over fish, stirring gently to coat; fish should be completely covered in marinade.
  • 2 Cover bowl with plastic wrap. Refrigerate 20 minutes, stirring halfway through. Add tomato, red onion, cucumber, jalapeño, salt and pepper to bowl with fish; mix gently. Replace cover and refrigerate 20 minutes longer.
  • 3 Drain marinade. Stir in avocado, cilantro and Hot Sauce. Transfer to serving platter. Sprinkle with cilantro and serve with tortilla chips or over tostadas.

    Test Kitchen Tips:
    • Any semi-firm or firm white fish will work in this dish! Try it with flounder, red snapper, sea bass or grouper.
    • Set a timer! Do not over-marinate ceviche—if you do, you may end up with tough, rubbery fish.