Arctic Char Ceviche


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
Arctic Char Ceviche

(Produced by Chantal Bragranza, Radiyah Chowdhury and Sun Ngo; Photography, food and prop styling: Kirsten Buck; Illustrations: Lianne Marie Leda Charlie)

This recipe is the same one that Inuit chef Sheila Flaherty submitted to season four of MasterChef Canada—earning her a spot in the top 24 competitors.


  • 227 g very fresh Arctic char fillet, bones and skin removed

  • 1 small jalapeño pepper, minced

  • 3 tbsp lime juice

  • 2 tbsp shallots, minced

  • 2 tbsp fresh ginger, minced

  • 1 tbsp hazelnut oil, or almond oil

  • 1 tsp sesame oil

  • 1/4 tsp sea salt


  • Cut Arctic char into small, even cubes.

  • Combine jalapeno, lime juice, shallots, ginger, hazelnut and sesame oils, and sea salt in a medium bowl. Add fish. Stir to combine.

  • Serve immediately, or let it marinate for 15 min to allow lime juice to “cook” the Arctic char.

Kitchen tip

The lime juice alters the protein in the char in a process similar to cooking; the result is silky, slightly firm fish. This dish is prepared without heat, so use the freshest fish possible. Ask your fishmonger for Arctic char that’s suitable for raw consumption.