Fishermen’s Ceviche

By: Hannah Lee Leidy
Photo by Garciela Cattarossi

recipe heading-plus-icon


Serves 4

  • 2 pounds cleaned, white-fleshed fillet (such as grouper), cubed into ½-inch pieces, 4 cups freshly squeezed lime juice , 2 small red onions, diced, ¼ cup cilantro, chopped, ¼ cup white vinegar, 1 large red bell pepper, diced, Salt and black pepper to taste

In a bowl, combine all ingredients and mix to incorporate. Refrigerate for 30 to 45 minutes, until the fish is completely opaque. Adjust seasoning to taste.

From Redux: Ceviche

  • Recipe from Ozziel Sanchez, Fresh Florida Fisheries, Miami

Leave a Reply

Be the first to comment.