Ceviche Perlita

Ceviche Perlita
Photo by Victoria Pearson


  • Coarse kosher salt to taste
  • 1 teaspoon dried oregano, preferably Mexican
  • 3 tablespoons fresh lemon juice
  • Mexican hot chile sauce, such as Cholula
  • ½ medium sweet white onion, finely chopped
  • 1 firm-ripe avocado
  • Thick tortilla chips
  • + 10 more ingredients
    • ¾ cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
    • 2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled "nacho jalapeños"), plus 1/4 cup pickled jalapeños, minced
    • 3 tablespoons fresh lime juice
    • ½ cucumber, peeled, seeded, and cut into 1/4-in. cubes
    • 2 tablespoons chopped fresh cilantro leaves
    • 2 tablespoons extra-virgin olive oil
    • ¾ pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
    • 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
    • 1 serrano chile, minced
    • ½ cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)

1. In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally. 2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl. 3. Dra...

View full recipe at My Recipes


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