Rick's Ceviche 101


Giving guacamole a run for its money, this citrusy fish dish pairs perfectly with salty tortilla chips.


  • 1 pound fresh skinless striped bass, snapper, halibut, or other white ocean fish fillets, cut into ½-inch cubes

  • 1 ½ cups freshly squeezed lime juice, plus more if needed

  • 1 medium white onion, cut into ¼-inch dice

  • 2 medium-large tomatoes (1 pound), cut into ¼-inch dice

  • 1 to 2 jalapenos, stemmed, seeded, and finely chopped

  • cup chopped fresh cilantro, plus a few leaves for garnish

  • ½ cup chopped pitted green olives, preferably manzanillos

  • 1 to 2 tablespoons extra-virgin olive oil

  • 3 tablespoons freshly squeezed orange juice

  • Coarse salt

  • 1 large ripe avocado, peeled, pitted, and diced

  • Tortilla chips, for serving


  1. In a small bowl, combine fish, lime juice, and onion. Be sure the fish is covered with lime juice; add more if necessary. Cover with plastic wrap, and refrigerate until fish no longer looks raw when broken open, about 4 hours. Drain in a colander.

  2. In a large bowl, combine tomatoes, jalapenos, cilantro, olives, and oil. Add the fish and orange juice; stir to combine. Season with salt. Cover, and refrigerate if not serving immediately.

  3. Just before serving, add avocado, and stir gently, being careful not to break up pieces. Garnish with cilantro leaves, and serve with tortilla chips.

Cook's Notes

Be sure the lime juice completely covers the fish for even cooking. Marinating the ceviche for at least 4 hours or up to 2 days before serving.

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