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Aunty Kathy's Ceviche

Posted by Amber Balakian on

Aunty Kathy's Ceviche

This simple ceviche recipe is both tasty and easy to prepare. Served atop a tostada or your favorite tortilla chips. This dish can double as both an appetizer and main dish. Use the freshest fish for the best taste. 


1 pound fresh, skinless white fish, cut into thin 1/2 inch slices

1/2 cups fresh lime juice

1 medium onion, chopped

6 Organic Blended Heirloom Tomatoes Recommended: Yellow Roman or Green Zebra

1/3 cup chopped cilantro

3 spicy chilies, chopped

Sea salt to taste

1 tsp olive oil

1 small avocado, sliced 

Tostadas or tortilla chips

In a medium size bowl, combine fish, lime juice and onion. Mix well. Cover and refrigerate for 3 hours, then drain. In another bowl, mix the Organic Blended Heirloom Tomatoes, chillies, cilantro and olive oil. Add fish to mixture and season with salt. Serve with avocado and tostadas or tortilla chips. 

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