BEST Basic Ceviche

Posted by juan acevedo on
This Recipe was contributed by Lauren of Bright Moment Food and Travel Blog - Lauren is a food photographer, freelance writer and foodie!  Her Blog offers delicious recipes from around the world, travel tips, restaurant guides and more
Serves: 4 to 6 people

Time: 30 Minutes



  • 3/4 lb. White Fish (Halibut is recommended), sashimi-grade
  • 3/4 cup Lime Juice
  • 1/4 cup Fresh Orange Juice
  • 1 tsp. Honey
  • 1/3 cup Cherry Tomatoes, quartered
  • 1/2 small Red Onion, minced
  • 1/4 cup Fresh Mint, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 small Avocado, firm and diced (optional)
  • 1 Garlic Clove, minced (optional)
  • 1 Serrano or Jalapeño Pepper, finely chopped (optional)
  • 1 Peach or Mango, firm and finely diced (optional)
  • Salt and Black Pepper, to taste



  1. Slice the fish into small bite-sized pieces, then add into a large bowl. Pour in the lime juice, orange, and honey to stir.    Make sure the fish is completely submerged in the citrus juices. If not, add more lime juice. Cover with either a lid or saran wrap. Set in the fridge to "cook" for 20 minutes.
  2. Remove the cover, then stir in the remaining chopped ingredients until well-combined. Cover once again to "cook" in the fridge for 10 more minutes, then enjoy! Best served with Artisan Tropic Sea Salt Plantain Strips.


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