Located in Seattle’s Famous Pike Place Market

Halibut and Spot Prawn Ceviche with Corn Salad

Halibut and Spot Prawn Ceviche with Corn Salad
  • snacks
  • appetizer
  • 4 servings
  • 30 minutes


  • 10 oz Halibut (skin off)
  • 10 P&D Shrimp or Spot Prawns
  • 3 Limes, juiced
  • 1 pint of cherry tomatoes, halved
  • 1 Jalepeno, minced
  • ½ Red Onion
  • ½ C Cilantro, chopped
  • 1 Avocado for garnish
  • Tortilla chips

Roasted Corn Ingredients

  • 2 Corn Cobs
  • 1 Bell Pepper
  • 1 Jalapeño
  • squeeze of lime juice
  • Salt and Pepper
  • Tajin seasoning (optional)


  1. Cut Halibut and Shrimp into small pieces. Cover with lime juice and let sit for 3-5 hours until cooked with acidic juices.
  2. Toss tomatoes, jalapeño, onion, and cilantro in a bowl.
  3. When Halibut and Shrimp are ready, add to the tomato mixture with a slotted spoon. Toss and serve on top of corn salad.
  4. Corn Salad: roast corn on the grill over high heat for 7-10 minutes. Remove kernals from the cob with a knife. Halve and deseed bell pepper and place on the grill as well for 5-7 minutes until charred. Place pepper in a plastic bag to steam for 5 minutes. Remove the skin from the pepper and mince into small pieces. Combine the corn, pepper, and minced jalapeño. Add a squeeze of lime and seasoning.
  5. Serving: Add the corn salad to the base. Spoon on the ceviche. Garnish with lime, avocado, tortilla chips, and sprinkle with Tajin.

Serves 4

Recipe by Chef Liz McCune, founder of Eat Seattle.

Reset your password

We will send you an email to reset your password.

We've sent you an email with a link to update your password.