Captain Jack's
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Alaska Fishing Charters

Captain Jack's is located on the docks in Seward, Alaska. Having a first-hand look at each catch, we know which Seward fishing charters routinely find the fish. We can point you in the right direction to tip the scales in your favor.

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Captain Jack's Seafood Locker ships your freshly-frozen Alaska Seafood via UPS overnight delivery, directly from our freezer to your front door. This ensures that when you order Alaskan seafood from Captain Jack's it arrives in perfect condition on the day you choose.

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Category:    Main  »  Halibut Recipes
Title:Classic Alaska Halibut Ceviche by Chef Rick Bayless
Detail:Recipe courtesy ASMI
Serves: 8 - 12 appetizer servings

1 pound fresh Alaska Halibut skinned and cut into 1/2-inch cubes
1-1/2 cups fresh lime juice
1 medium onion, chopped into 1/4-inch pieces
1 pound (about 2 medium - large) tomatoes, chopped in 1/4-inch pieces
Fresh hot green chilies to taste (roughly 2 to 3 serranos or 1 to 2 jalapeņos, stemmed, seeded and finely chopped)
1/3 cup chopped fresh cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
1 to 2 Tbsp. olive oil if desired
Salt to taste
3 Tbsp. fresh orange juice or 1/2 tsp. sugar
1 large ripe avocado, pitted, peeled and diced
Tostadas or tortilla chips for serving

Marinate the fish: In a 1-1/2 quart glass or stainless steel bowl, combine the Alaskan Halibut, lime juice and onion. Allow juice to cover the fish fully. Cover bowl; refrigerate for about 4 hours, until a cube of fish is opaque throughout when broken open. Transfer to a colander, drain off juice.*
In a large bowl mix the tomatoes, green chilies, cilantro, olives and olive oil, if desired. Stir in halibut, season to taste with salt. Add orange juice or sugar. (The sweetness of the orange juice or sugar helps balance some of the typical tanginess of the ceviche.) Refrigerate, covered until serving. Just before serving, gently stir in the diced avocado.
To serve: Set out ceviche in a large bowl and let guests spoon it onto individual plates to eat with chips; serve small frisee-lined bowls of ceviche with tostadas or chips; or pile the ceviche onto chips or tostada. Garnish ceviche with cilantro leaves before serving.
*The halibut can be marinated a day ahead. After about 4 hours, when the fish is opaque throughout, drain it, cover and refrigerate. Add flavorings to the halibut up to 2 hours before serving
Recipe By:
Chef Rick Bayless; Frontera Grill

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