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Baja Style Ceviche

Recipe from Le Creuset

Baja Style Ceviche

Recipe created for

Le Creuset Tapas Dish

Main ingredient


Cook time

1 hour

Serving size



  • 1 1/2 pounds halibut (or other white meaty fish), skinned, de-boned and cut into 3/4 inch cubes
  • 1/2 cup freshly squeezed lime juice
  • 1 cup carrots, cut into 1/4 inch dice
  • 1 cup tomato, seeded and cut into 1/4 inch dice
  • 1 cup red onion, diced
  • 1 jalapeño, seeded and diced
  • 1/2 of a (13 1/2 ounce) can full fat coconut milk
  • 2 tablespoons chopped cilantro, plus leaves for garnish
  • 1 green onion, sliced 1/4 inch on the bias
  • sea salt
  • crackers
  • hot sauce

Recipe Preparation

  1. In the Le Creuset Large Multi-Bowl, combine halibut and lime juice. Refrigerate and allow to marinate for 10-20 minutes.
  2. Add carrots, tomatoes, red onion, jalapeño, chopped cilantro and coconut milk and gently stir to combine. Season to taste with sea salt. Transfer to the Le Creuset Tapas Dish for serving.
  3. Garnish with cilantro leaves and green onion. Serve with crackers and hot sauce.
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