Got Fresh Fish?

Time to make ceviche!  (Pronounced ‘sa-veech-ay’)

On our recent family vacation to Grand Cayman, we enjoyed many wonderful culinary delights including jerk chicken, conch chowder, and sticky toffee pudding!  One item that showed up regularly on menus as an appetizer was ceviche:  small pieces of raw fish that are marinated in lime or lemon juice with onions, peppers, and other spices of choice.  We had conch ceviche, scallop ceviche, shrimp ceviche, tuna ceviche!  While the fish is not cooked by heat, the acidity of the lime/lemon juice actually ‘cooks’ the fish, so it is not served raw like sushi.

We all loved it so much I could not wait to make it at home, so I did on our first day back.  According to the many recipes I viewed online and discussions with my son who loves to cook, I learned that one of the most important things is to buy the freshest fish possible…so off to Whole Foods I went, to the fish counter, asking for “the freshest fish you have to make ceviche”….”We just filleted the snapper, that would be perfect.”  Then snapper it is! (I bought one pound)   While the selection of chopped veggies can really be anything, here is how I made it:

You need about a cup of fresh lime juice for a pound of fish – I juiced 12 limes, using my Braun juicer that Ginger bought me many years ago…




It’s a great tool that gets every drop of juice out of the fruit…






Next, slice the fish into small pieces, add the lime juice and refrigerate for about an hour.


Finely chop 1/4c each cilantro, green pepper, and red onion…Once the fish has turned white, add all the chopped veggies and salt to taste.  Put back in fridge for another 15-30 min to allow the flavors to combine. To serve, drain off most off the lime juice, serve on small hors d’oeuvres plates.  I also added a diced tomato at this point.

Delicious, refreshing, and so healthy!  Two days later we still had some leftover in the fridge and it was even yummier!  A perfect light lunch on greens.  The only thing I would do differently  is to add a teaspoon of sugar to cut the tartness a bit.  Otherwise, perfecto!    And much to my surprise, my son Brad made a ceviche of his own at home using scallops, radishes, and coarsely chopped red onions…

Wow Brad – looks so good!  I can’t wait to try another combo!

Have YOU ever made ceviche? Would love to hear…

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  • I love fish (white, mild) and have had many different kinds in places we’ve traveled. But I’m just not sure I could eat it served this way. Is the texture the same as if it were cooked over heat?

    • Texture is same as cooked, only chilled. I eat sushi, it’s not at all like sushi.


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