Papaya Seviche
Recipe type: Appetiser
Prep time: 
Total time: 
Serves: 16
This is a summertime halibut seviche recipe
  • 3 medium papayas, very ripe, cut into small chunks
  • 4 juicy limes (plus grated zest from the peel)
  • ½ cup tomato paste
  • 1 tablespoon finely minced ginger
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red onion, chopped
  • 1 cup cilantro, diced
  • 1 teaspoon cumin
  • 2 tablespoons roasted chili sauce
  • 3 tablespoons frozen orange juice
  • 4 cups fresh halibut, skin removed and flesh cut into bite sized pieces
  1. This recipe is compliments of Marion Beck and The Saltry Restaurant in Halibut Cove, Alaska.
  2. Feel free to modify the portions for smaller servings.
  3. This makes a large party-size batch.
  4. Dice all the ingredients and mix them together.
  5. Let the seviche sit chilled for about thirty minutes so the lime “cooks” the halibut.
Recipe by Within The Wild at