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Thursday Fish: Chunky Ceviche

Devil FishSometimes you want fish, but you just don’t want to cook. Like maybe it’s really hot out. Or you just want a quick, chilled appetizer.

Whatever you need, this version of ceviche will get the job done for you…


  • 1 lb tilapia fillets (or similar whitefish)
  • 12 oz fresh lime juice (six limes or so)
  • 1/2 tablespoon dried Mexican oregano
  • 4 Serrano chiles, stemmed & seeded
  • 1 large red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh-ground pepper
  • 1/4 cup cilantro leaves (no stems)


  • Two medium glass bowls
  • Cling film
  • Large, festive serving bowl


Place fish fillets in a glass bowl and add 1 cup of the lime juice and the oregano. Swirl to coat, then cover with cling film and refrigerate for about 3 hours.

Cut the chiles into strips. Combine the remaining lime juice, chile strips, olive oil, seasonings and cilantro in the second bowl. Cover with film and refrigerate for 2-3 hours.

To serve, drain both bowls and combine in the festive serving bowl. Stir to break up the fish. Garnish with a few sprigs of cilantro, and serve chilled.

Enjoy the (Mexican Fish) Heat!

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