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“This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to "cook" in the citrus juices.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
  2. Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
  3. Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
  4. Drain the fish and gently fold into the dressing.
  5. Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

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