Citrus Ceviche
While daydreaming about basking in the sun on a white sandy beach, does fresh ceviche come to mind? Ceviche, often associated with tropical escapes, actually originated along the Pacific shores of Peru and has become a beloved seafood dish among travelers and foodies across the globe. Try our take on this classic coastal cuisine to create a refreshing appetizer, snack, or light meal. It’s quick and easy to enjoy blissful beach vibes and seaside flavors anytime, anywhere.
Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
½ cup O Meyer Lemon Olive Oil
½ cup O Yuzu Rice Vinegar
½ cup fresh-squeezed lime juice
2 lb or about 4 fillets of fresh Halibut or Snapper
½ red onion, finely diced
4 Serrano chilies, seeds removed, finely diced
½ English cucumber, seeds removed, diced
½ cup fresh cilantro, whole leaves
1 avocado, chopped
1 tsp (approx) sea salt and fresh ground black pepper to taste
Optional: tortilla chips, pita chips, or crackers of choice
Instructions
In a dry frying pan over medium-high heat, toast coriander and cumin seeds until fragrant. Remove from heat, allow to cool, then grind using a mortar and pestle or spice grinder.
In a medium non-reactive bowl, combine O Meyer Lemon Olive Oil, O Yuzu Rice Vinegar, lime juice, and ground spices and whisk until well mixed.
Cut fish into small cubes and add to bowl with vinaigrette.
Add onion, chilies, and cucumber and mix well. Cover and refrigerate until “cooked” (about 5 – 7 minutes).
Add cilantro and avocado, then season with salt and pepper to taste and toss mixture.
Drain excess liquid and serve in chilled clear glass bowls or cocktail glasses.
Enjoy by the spoonful or use tortilla chips, pita chips, or crackers of choice to scoop up and savor all the flavors!
Notes
Fun fact: It’s the acidic ingredients in ceviche, such as fresh-squeezed citrus juice and vinegar, that “cook” raw fish without the use of heat. Because of this, it’s best to use the freshest fish available and to serve ceviche chilled or at room temperature. We like to display our ceviche in clear glass bowls or cocktail glasses to show off its bright and colorful ingredients.
Citrus Ceviche
While daydreaming about basking in the sun on a white sandy beach, does fresh ceviche come to mind? Ceviche, often associated with tropical escapes, actually originated along the Pacific shores of Peru and has become a beloved seafood dish among travelers and foodies across the globe. Try our take on this classic coastal cuisine to create a refreshing appetizer, snack, or light meal. It’s quick and easy to enjoy blissful beach vibes and seaside flavors anytime, anywhere.
Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
½ cup O Meyer Lemon Olive Oil
½ cup O Yuzu Rice Vinegar
½ cup fresh-squeezed lime juice
2 lb or about 4 fillets of fresh Halibut or Snapper
½ red onion, finely diced
4 Serrano chilies, seeds removed, finely diced
½ English cucumber, seeds removed, diced
½ cup fresh cilantro, whole leaves
1 avocado, chopped
1 tsp (approx) sea salt and fresh ground black pepper to taste
Optional: tortilla chips, pita chips, or crackers of choice
Instructions
In a dry frying pan over medium-high heat, toast coriander and cumin seeds until fragrant. Remove from heat, allow to cool, then grind using a mortar and pestle or spice grinder.
In a medium non-reactive bowl, combine O Meyer Lemon Olive Oil, O Yuzu Rice Vinegar, lime juice, and ground spices and whisk until well mixed.
Cut fish into small cubes and add to bowl with vinaigrette.
Add onion, chilies, and cucumber and mix well. Cover and refrigerate until “cooked” (about 5 – 7 minutes).
Add cilantro and avocado, then season with salt and pepper to taste and toss mixture.
Drain excess liquid and serve in chilled clear glass bowls or cocktail glasses.
Enjoy by the spoonful or use tortilla chips, pita chips, or crackers of choice to scoop up and savor all the flavors!
Notes
Fun fact: It’s the acidic ingredients in ceviche, such as fresh-squeezed citrus juice and vinegar, that “cook” raw fish without the use of heat. Because of this, it’s best to use the freshest fish available and to serve ceviche chilled or at room temperature. We like to display our ceviche in clear glass bowls or cocktail glasses to show off its bright and colorful ingredients.
Citrus Ceviche
While daydreaming about basking in the sun on a white sandy beach, does fresh ceviche come to mind? Ceviche, often associated with tropical escapes, actually originated along the Pacific shores of Peru and has become a beloved seafood dish among travelers and foodies across the globe. Try our take on this classic coastal cuisine to create a refreshing appetizer, snack, or light meal. It’s quick and easy to enjoy blissful beach vibes and seaside flavors anytime, anywhere.
Ingredients
1 tablespoon O California Roasted Garlic Olive Oil
1 tablespoon O Aged Sherry Vinegar
1 small broccoli crown, cut into 1” pieces
1 cup cauliflower head, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 small sweet potato, chopped into ½” pieces
3–4 small red, yellow, or purple potatoes, cut into ½” pieces
1 teaspoon herbes de Provence or Italian seasoning
Salt to taste
Instructions
In a dry frying pan over medium-high heat, toast coriander and cumin seeds until fragrant. Remove from heat, allow to cool, then grind using a mortar and pestle or spice grinder.
In a medium non-reactive bowl, combine O Meyer Lemon Olive Oil, O Yuzu Rice Vinegar, lime juice, and ground spices and whisk until well mixed.
Cut fish into small cubes and add to bowl with vinaigrette.
Add onion, chilies, and cucumber and mix well. Cover and refrigerate until “cooked” (about 5 – 7 minutes).
Add cilantro and avocado, then season with salt and pepper to taste and toss mixture.
Drain excess liquid and serve in chilled clear glass bowls or cocktail glasses.
Enjoy by the spoonful or use tortilla chips, pita chips, or crackers of choice to scoop up and savor all the flavors!
Notes
Fun fact: It’s the acidic ingredients in ceviche, such as fresh-squeezed citrus juice and vinegar, that “cook” raw fish without the use of heat. Because of this, it’s best to use the freshest fish available and to serve ceviche chilled or at room temperature. We like to display our ceviche in clear glass bowls or cocktail glasses to show off its bright and colorful ingredients.
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