Serrano Chili Ceviche


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 Servings
Serrano Chili Ceviche

Serrano chili ceviche recipe. Photo Erik Putz.

Chatelaine Triple Tested

Zesty and a little bit spicy – this dish is mixed with some truly delicious Latin American flavours. From fresh fish to creamy avocado and ripe tomato, it's packed with summer favourites.


  • 340 g skinless, boneless halibut

  • 1/2 cup lime juice

  • 1/2 tsp kosher salt

  • 4 plum tomatoes, diced

  • 2 avocados, diced

  • 2 green onions, thinly sliced

  • 1 serrano chili, seeded and minced

  • 2 tbsp chopped cilantro

  • 2 tsp olive oil

  • crispy tortilla chips


  • CUT halibut into 1/2-in. cubes, and combine with lime juice and kosher salt in a medium bowl. Refrigerate, stirring occasionally, for 30 min. Drain, then stir in plum tomatoes, avocado, green onions, serrano chili, cilantro and olive oil.

  • SERVE immediately with crispy tortilla chips.

Nutrition (per serving)

Calories 290, Protein 20g, Carbohydrates 13g, Fat 19g, Fibre 8g, Sodium 176mg.
Excellent source of Niacin.

Wine Pairings

Serrano Chili Ceviche

Spicy ceviche Pair it with: An off-dry German white. Due to this dish’s acidity and heat, matching a wine to it can be a bit tricky. But this crisp German riesling, with just a touch of sweetness and aromatics of Granny Smith apples and limes, complements it perfectly. Top pick: Carl Reh Riesling Kabinett, Germany, $12.

What is ceviche? This Latin American dish is prepared by curing raw fish* in citrus juice, seasonings and aromatics. The acid in the juice alters the protein in fish in a process similar to cooking; the result is silky, slightly firm fish. This dish is prepared without heat, so always use the freshest fish possible.

*Raw fish may pose a risk to young children, pregnant women, elderly people or anyone with a compromised immune system.