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Gluten-Free Halibut Shrimp Ceviche


Gluten Free Halibut and Shrimp Ceviche Image Recipe Teri Gruss

Gluten-Free Halibut and Shrimp Ceviche

2011 © Teri Lee Gruss

Ceviche is a no-cook gluten-free seafood appetizer made with very fresh salt water fish and/or shellfish, lime juice, onions, peppers and herbs.

Rather than cooking with heat, the seafood is marinaded in lime juice for a specific amount of time, until the citric acid in the juice denatures the proteins in the seafood. When the fish is thoroughly cooked by the lime juice it turns opaque in color, just like it does when it's cooked over heat.

How to Peel and Devein Shrimp - Watch the Video!

Prep Time: 30 minutes

Marinade Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: Serves 4 to 6


  • 1/2 pound fresh skinless halibut filet, cut into 1/2-inch cubes
  • 1/2 pound peeled and deveined shrimp, cut into 1/2-inch cubes
  • 1-1/2 cups fresh squeezed lime juice
  • 1 medium chopped sweet yellow onion
  • 4 sliced green onions
  • 3 Roma tomatoes, seeded and chopped into 1/4-inch pieces
  • 2 to 3 fresh jalapeno peppers, seeded and finely chopped
  • 1/2 cup chopped fresh chopped cilantro, plus extra whole leaves for garnish
  • 1/3 cup chopped fresh chopped flat leave parsley
  • 4 tablespoons olive oil
  • 1/4 cup fresh orange juice or fresh lemon juice
  • 2 teaspoons cane sugar, optional
  • Salt and pepper to taste
  • Serve with gluten-free corn chips or crackers


Marinade fish and shrimp: Put chopped halibut, shrimp and yellow onion in a 1-1/2 quart glass bowl. Pour lime juice over all making sure that the juice completely covers all ingredients. If not, add more lime juice. Cover the bowl and place in refrigerator for about 4 hours.

Check to see if the fish is thoroughly cooked by cutting a piece of halibut in half. If it is opaque, it's done. If it is still partially translucent in color, put the bowl back in the refrigerator for another hour and check again. When the halibut is cooked, transfer the mixture to a colander or mesh strainer and drain off the juice.

In a large bowl combine green onions, tomatoes, jalapeno peppers, cilantro, parsley and olive oil, orange juice and sugar (if using.)

Gently fold in halibut, shrimp and onion mixture. Season to taste with salt and pepper. If you prefer a sweeter taste, add more orange juice or sugar as necessary. Cover and Refrigerate until ready to serve.

Ceviche can be prepared up to two days before serving. Store in tightly covered bowl in the refrigerator.

Serve with gluten-free corn chips or crackers.

Reminder: Avoid Gluten Cross-Contamination in the Kitchen

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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