01/27/2026
Ceviche Recipe
1/2 a red onion, thinly sliced, with the grain.
1– 1 1/2 teaspoon Himalayan sea salt, start with 1, add more to taste
1/4 teaspoon black pepper
3/4 cup fresh lime juice (4-6 limes) freshly squeezed (try to use ripe limes)
1–2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish - halibut, cod – diced into 1/2 inch cubes.
1/4–1/2 cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
Optional: 1 semi-firm Avocado, diced, or make the homemade avocado sauce
Optional Avocado sauce:
2/3 cup Avocado
1/3 cup cilantro
2/3 cup water - plus more as needed
1 tablespoon extra virgin olive oil
1/2 teaspoon Himalayan sea salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
Cracked pepper to taste
1. Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
2. Add the fish, garlic and fresh chilies, and gently mix.
3. Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
4. Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving. You may need to add a pinch more salt.
5. To make the optional avocado sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
*Reference your nutrition guide for serving sizes*
