Ceviche

To me, this is a no recipe recipe. It is by no means traditional but it’s also not that far off.


When I want to make ceviche I buy the freshest sea bass or fluke I can find and I also make sure I have 3 lemons, 1 pink grapefruit, 4 limes, and a jalapeño.


I squeeze 2 lemons, 2 limes and the grapefruit into a medium bowl, add a glug of soy sauce (about 2 teaspoons), a glug of olive oil (about 2 teaspoons). I stir everything, and I taste it. Then I add a little salt, taste it again and decide if I want more lemon and lime and/or more soy sauce. Sometimes, I add 1/2 a jalapeño, deveined, seeded and diced. Sometimes I feel lazy and skip this part.


I cut the fish into small pieces about 1/3” big, add them to the citrus, stir a few times and put the bowl in the fridge. For the next hour I stir once or twice to make sure every bit of fish is getting soaking time in the citrus. That’s it. Sometimes I eat it with plantain chips, sometimes plantain chips and avocado, sometimes straight out of the bowl with a spoon.


How much fish? About 1/3 of a pound (4 ounces) per person.

The above citrus should be enough for 2 pounds BUT sometimes limes and lemons are not that juicy so I always buy extra because I use them in almost everything!


Here’s a little recap:

2 lemons

2 limes

1 pink grapefruit

1 jalapeño

1/2 a pound -2 pounds of Sea Bass or Fluke

Plantain chips and avocado, optional but highly recommended.