Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Japanese Style Ceviche with Halibut

Back to Recipes Listing           Episode: 305           Episode Name: Ceviche Around the World       


Serves 4 as an Appetizer

1 pound halibut fillet, boneless, skinless, cut in ½’ square chunks
3 tablespoons cucumber, peeled, diced small
3 tablespoons red onion, diced small
½ red chili pepper, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoon tomatoes, diced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup rice vinegar
3 tablespoons soy sauce
1 cup lime juice
1 teaspoon black sesame seeds
1 tablespoon honey
Optional Garnishes:
Butter lettuce
Lime wedges
Lemon wedges
Green onions




  1. Fill a large bowl with ice, approximately 1/3 to ½ way full.  Place a medium size bowl over the ice.  This will be used to keep the ingredients cool as you mix them together.
  2. Place all ingredients except the garnishes in the medium bowl and mix together.  
  3. Let mixture sit on ice or in the refrigerator for 20 to 30 minutes.  The halibut will become opaque and whitish in color
  4. Serve the ceviche, and garnish with butter lettuce leaves, lime wedges, lemon wedges, and green onions, as desired.

Secrets of a Chef:

  • Use a very sharp knife when slicing the halibut, so that you don’t crush the fish.
  • Adjust all of these ingredients, especially the chili pepper, based on your own tastes.  If you like spicy dishes, use the whole pepper.
  • The honey will give the dish a sweet and sour flavor.