Ceviche Olé

IngredientsSeafood, Vegetables
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeMexican
Ceviche Olé

Turn to Sunkist® fresh lemons for the bright flavor, versatility and cost-effective source to add zing to any dish. The lemon juice and zest bring freshness to each bite in this Ceviche Olé.


1 lb. fresh halibut, sea bass, or red snapper filets
½ Sunkist® fresh lemon, grated peel
¾ cup freshly squeezed Sunkist® lemon juice
1 large tomato, diced and drained
1 medium onion, chopped
2 Tbsp. chopped canned or fresh green chiles *
1 Tbsp. vegetable oil
1 Tbsp. bottled taco sauce or a few drops hot sauce, to taste
1 Tbsp. chopped cilantro
½ tsp. salt

* Reduce amount if using hot varieties such as Serrano or Jalapeño chiles.


  1. With a sharp knife, cut fish on the diagonal into paper-thin slices. In a glass bowl, combine the fish, lemon peel, and lemon juice; cover.
  2. Marinate in refrigerator for 8 hours or overnight, until fish is opaque and has a "cooked" look; stir occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.)
  3. Stir in remaining ingredients. Cover and chill for 30 minutes to blend flavors.
  4. To Serve: As an appetizer in cocktail glasses, garnish each as desired with lettuce, avocado slices, lemon slices or cartwheel twists, cilantro or parsley.

Latest Recipes

View More
Code for Asynchronous jQuery Munchkin Tracking Code