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2 Baja Ceviche Recipes with Green Herby Salsa

ceviche recipe

There’s nothing that taste like summer more than tortilla chips dipped in lime-marinated raw fish. These ceviche recipes do the trick.

Serves 6


Classic ceviche:

1 lb/450g firm white fish of sushi standard, e.g. halibut
1 1/4 cups/10fl oz/300ml/ freshly squeezed lime juice
1 white onion
2 fresh chiles, e.g. medium-hot chilis or jalapeños
1/2 cup /3 1/2oz/100g green olives
1 large tomato
1 large bunch of fresh coriander (cilantro)
2 tbsp olive oil

Green cucumber ceviche:

1 lb/450g firm white fish of sushi standard, e.g. halibut
1 batch green herby salsa (see below)
1/2 cup /4fl oz/120ml freshly squeezed lime juice


Classic ceviche:

Cut the fish into cubes and leave to ‘cook’ in the lime juice for 30–60 minutes in the fridge. If you’re on the cautious side, you can leave them for up to 3 hours, but then the fish will be cooked all the way through (that’s what lime does to it). Use a stainless steel bowl or a glass bowl.

Drain off the lime, finely chop the vegetables and coriander, and add to the fish together with the olive oil and mix. Add salt to taste. Eat within 1 hour.

Green cucumber ceviche:

From the Organic Authority Files

Cut the fish into dipping-friendly sized cubes and mix together with the salsa and the lime juice. Leave to marinate for at least 30 minutes, maximum 1 hour.

Green herby salsa recipe

Beautifully green and fruity from the olive oil. Not a salsa for dipping but perfect for ceviche.

Serves 4


2 garlic cloves, skin left on
1–2 fresh green chilis, e.g. medium-hot
chilis or jalapeño
2 tbsp olive oil
1 large bunch of fresh coriander (cilantro)
1 bunch of fresh parsley
1 cucumber
2 avocados


Toast the garlic and chilis in a dry frying pan. When they’ve turned a nice color, peel the garlic, deseed the chillies and mix together with the oil and the herbs in a blender. Peel and deseed the cucumber and chop into neat quarters. Do the same for the avocado. Season to taste.

Reprinted with permission from "Tex-Mex from Scratch" published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.© Jonas Cramby. Photography by Poland Persson

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