Ceviche, a refreshing  fish appetizer, is one of my favourite street foods.  It’s a beautiful way to enjoy fresh fish and takes little effort.

Seafood is marinated in citrus juice, a process that ‘cooks’ the fish and firms its texture. (It also transforms its appearance, from translucent to nearly opaque.) Typically made with lime juice, this recipe cuts the tartness with orange juice.

I prefer ceviche with white fish but it can be made with just about any seafood including tuna, scallops and mussels.

Best enjoyed on warm summer days when its too hot to turn on the oven. Ideal with tortillas or baked pita chips

Summer Ceviche

Serves 4 to 6 as an appetizer


■ 1/2 lb. fresh fish—I prefer white fish, such as halibut, cod or snapper, but you can use any fish you like
■ 1/4 cup freshly squeezed orange juice
■ 1/2 cup freshly squeezed lime juice
■ 1 medium shallot, thinly sliced
■ 1 large ripe tomato or red pepper, finely diced
■ 2-3 hot green chilies, finely chopped
■ 1/3 cup fresh cilantro, finely chopped
■ 2 Tbsp vegetable oil
■ Kosher salt
■ pinch of sugar
■ 1 ripe avocado, cubed (optional)
■ tortilla chips or baked pita chips

Cooking Instructions

Remove the skin from the fish.  Run your fingers over the flesh to ensure there are no pin bones.  Remove any bones with tweezers. Slice the fish into small cubes with a sharp knife.

Combine the fish, citrus juice, and shallots in a glass bowl.  Cover and refrigerate for about 45 minutes.

Pour into a colander and drain off the lime juice.

In a large bowl, mix together the tomatoes (or red peppers), chilies, cilantro, and oil.  Add in the drained fish and season with salt and sugar.  Cover and refrigerate if not serving immediately.

Stir in the diced avocado, if using, just before serving.

Serve with tortillas or baked pita chips.

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