Skip to main content

Ceviche

Recipe Categories

Recipe Post Publish Date:June 03, 2020
  • 2 pounds rockfish, yelloweye, ling cod, salmon or halibut
  • 1 tablespoon sesame oil
  • ⅓ cup lime juice, fresh from limes is best
  • 3 tablespoons orange juice
  • 2 tablespoons yellow bell pepper, finely diced
  • 2 tablespoons red bell pepper, finely diced
  • 1 ½ tablespoons red onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon kosher or sea salt
  • ¼ cup rice wine vinegar
  • 2 tablespoons white sugar

Cut fish into ¼ inch chunks and place in glass dish with remaining ingredients. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Serve with tortilla chips, toast rounds or specialty crackers.

Share: