Recipes // Main Dish Seafood // Summer Ceviche

Summer Ceviche


By Chef Jon Ashton


  • 1 pound fresh, skinless white fish
  • 1 cup fresh lime juice
  • 1 sweet onion, diced
  • 2 large tomatoes, chopped into 1/2-inch pieces
  • 2 jalepenos, seeded and finely chopped
  • Handful chopped cilantro, plus a few leaves for garnish
  • 1 to 2 tablespoons extra-virgin olive oil (optional)
  • Salt
  • 2 tablespoons fresh orange juice
  • 2 small ripe avocados, peeled, pitted and diced
  • Tortilla chips for serving


  1. In a large bowl, combine the fish, lime juice and onion. Cover and refrigerate for about 4 hours.. Drain in a colander.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. Serve with Tortilla chips

Serves 4

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