Citrus Ceviche

In traditional ceviche recipes, lime juice is used to cook raw fish. This ceviche is a bit different because it uses a mix of citrus juices. Allow at least 2 hours for fish to be fully cooked by the acid in the citrus juice. This can be made ahead up to 1 day and stored covered in the fridge.


In traditional ceviche recipes, lime juice is used to cook raw fish. This ceviche is a bit different because it uses a mix of citrus juices. Allow at least 2 hours for fish to be fully cooked by the acid in the citrus juice. This can be made ahead up to 1 day and stored covered in the fridge.


· 2 lbs. firm white fish such as cod, seabass or mahi-mahi, cut into ½ inch pieces

· ¾ cup lemon juice

· 3/4 cup lime juice

· 2 tablespoons yuzu juice

· 2 teaspoons salt

· 1 cup diced cucumber

· 1 cup quartered yellow cherry tomatoes

· 1/3 cup minced red onion

· ¼ cup chopped cilantro

· 1-2 minced serrano or jalapeño peppers

· Toasted salted macadamia nuts, finely chopped

· Taro or tortilla chips for serving



1. Combine fish and citrus juices with salt in a large dish. Cover and refrigerate at least 2 hours but up to 1 day.


2. Drain the fish (discarding the citrus juice) and add cucumber, tomato, onion, cilantro and chiles. Adjust seasonings.


3. Serve sprinkled with chopped toasted macadamia nuts and taro chips or tortilla chips.

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