There aren’t many things as exciting as watching the shape of a giant halibut emerge from the depths after the arm burning effort of cranking it up from hundreds of feet below. Halibut are the world’s largest flatfish, with the all time IGFA record being an Atlantic Halibut which weighed an astounding 515lbs. A 482lb monster caught in Glacier Bay being the largest to come out of the Pacific. Beyond their massive size, halibut also yield nearly 50% of their total weight in meat, which makes them one of the best pound for pound fish when it comes to filling a freezer.

This recipe came originally from a fellow I met that hailed from Baja, Mexico and who’d come to Alaska seeking adventure as a dog sled racer. It is a pretty simple and traditional ceviche recipe that makes great use of halibut meats ability to soak up flavors. It makes for a great treat on a warm summer day by the water and tastes great when enjoyed with one of Alaska’s many local brews.