Ceviche  

“The sea spoke in citrus, and the fish answered.”

Ceviche  

Ceviche is coastal alchemy.
Fresh fish “cooked” in citrus juice, then mixed with chiles, onion, herbs, and sometimes fruit.
It’s cold fire. Ocean prayer. A dish that holds both survival and celebration. This version is classic, clean, and flexible to your roots.

Ingredients

  • 1 lb firm white fish, diced (snapper, halibut, sea bass, fluke—very fresh!)
  • ½ cup lime juice (fresh, always)
  • ¼ cup lemon juice (optional, for roundness)
  • 1 small red onion, thinly sliced
  • 1 small chili, minced (serrano, jalapeño, or aji amarillo if you’ve got it)
  • ½ cup chopped cilantro
  • 1 small cucumber, peeled and diced
  • 1 small tomato, diced (optional)
  • Salt, to taste
  • Optional: avocado, mango, or toasted corn nuts (for your soul, not tradition)

How The Alchemy Happens

Combine fish and citrus juice in a non-reactive bowl. Make sure it’s submerged.

Cover and refrigerate 30 min–1 hour until opaque and “cooked” by the acid.

Drain lightly (or not—leche de tigre is sacred).

Mix in onion, chili, cilantro, cucumber, and salt.

Let sit 10 more minutes. Taste. Adjust. Plate like poetry.

🔙 Back to the Kitchen

“It never touched a flame, but it carries the heat of the earth and the ocean both.”