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Ceviche is a process that cooks fish using lime or lemon juice with acidity, instead of using heat from a stove or grill. This is a cooking tradition throughout Latin American. The type of fish is far less important than the freshness, I’ll even use salmon to make ceviche—be sure to request the freshest fish available—before they wrap the fish at the store, I like to smell the fish to ensure it isn’t fishy. It should smell fresh like the sea to make great ceviche.

Prep Time: 15 minutes

Marinating Time: 4-6 hours

Serves: Two



½ cup lime juice (4-6 limes)

¾ pound white fish (snapper, mahi mahi, or tilapia), cut into ¾-inch cubes (bite sized pieces)

¼ teaspoon sea salt


2 tablespoons onion, finely diced

3 tablespoons carrot, grated into thin strips

¼ cup cilantro leaves, stems removed (you may substitute parsley if desired)

½ red bell pepper, diced into small pieces

¼ cup lime juice (2-3 limes)

Serve with black bean chips


In a glass bowl, marinate white fish with lime juice and salt for 3-6 hours in the refrigerator, turning the fish occasionally.  When complete, fish should turn from opaque to white. Then drain in a colander and discard used lime juice.

Once fish has been drained, combine onion, carrot, cilantro, bell pepper, and fresh lime juice in a bowl. Add fish and marinate another 20 minutes in the refrigerator, turning occasionally. Serve immediately.


Steven Masley, MD