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Blood Orange Halibut Ceviche Tacos

Halibut Blood Orange Ceviche Tacos might just bring your mind to a beautiful beach in Mexcio. Just one taco is an explosion of fresh, bright, spicy and tangy flavors-- all surrounding tender pieces of halibut. Amazing!

Course Main Course
Cuisine Mexican
Keyword fish for dinner party, Mexican dinner recipes
Prep Time 30 minutes
Marinating Time 8 hours 15 minutes
Total Time 8 hours 45 minutes
Servings 8 to 10
Calories 238 kcal
Author Valentina K. Wein


  • zest of 1 blood orange
  • juice of 1 blood orange
  • juice of 2 limes
  • ½ pound finely diced halibut
  • ¾ cup finely diced tomatoes, seeds removed
  • cup loosely packed cilantro, finely chopped
  • 2 scallions (white and green portions) finely sliced
  • 2 tablespoons jalapeño peppers, washed and dried, seeds removed, minced
  • 1 teaspoon garlic, minced
  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper
  • salt and freshly ground black pepper to taste
  • 20 small corn tortillas
  • olive oil for the pan
  • about 1 cup mixed baby greens
  • 1 large avocado


  1. Combine the orange zest and orange juice with the lime juice in a medium-sized bowl.

  2. Add the halibut and gently mix to be sure all of it is covered with the citrus juices. Cover the bowl tightly with plastic wrap, place it in the refrigerator, and let it marinate until the halibut is opaque in color, about 8 hours, and ideally overnight. (You are essentially "cooking" the fish.)
  3. Add the tomatoes, cilantro, scallions, jalapeños, garlic, olive oil, cumin and cayenne. Then season to taste with salt and pepper. (Here's how.)
  4. Cover the ceviche with plastic wrap again, and let it marinate in the refrigerator for about 15 minutes.
  5. To make the taco shells, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Add as many of the tortillas as you can easily fit. Sauté each side for a minute or so, until they are crisp and golden. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are cooked. As you remove them from the pan, place them on a paper towel-lined plate to soak up any excess oil.
  6. When you're ready to serve, add a few baby greens, about 1 1/2 tablespoons or so of the ceviche, and an avocado slice (or two).