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Lime Ceviche

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

  • Servings: 6

Source: Martha Stewart Living, February 1999


  • 1/4 cup freshly squeezed lime juice
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon extra-virgin olive oil
  • 1 pound firm sea bass, or halibut, skins removed and cut into 1/2-inch dice
  • 3 scallions, white and light-green parts only, thinly sliced on the bias
  • 1 cucumber, cut into matchsticks
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
  • Salt and freshly ground black pepper


  1. In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.

  2. Add remaining ingredients. Season with salt and pepper. Toss, and serve.

Cook's Notes

A classic Latin American appetizer, ceviche consists of fish marinated in fresh citrus juice; the ascorbic acid in the juice "cooks" the fish.

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