Joanne Weir Follow @ChefJoanneWeir

Classic Ceviche

Classic Ceviche

I love dishes that are fresh and simple and this is the perfect example! The fish "cooks" in the acid from the citrus juice.  No heat required!  This recipe is my go-to classic version, but once you have it down, feel free to experiment with a variety of flavors and whatever fish is the freshest.

Serves 8


1 ¼ pounds super fresh sea bass or halibut
1 cup lime juice
1/2 pound plum tomatoes, diced
½ pound cherry tomatoes, halved
1 small red onion, diced
1 cup chopped fresh cilantro, leaves and stems
2 to 3 teaspoons minced Serrano
Kosher salt
Tortilla chips


Cut the halibut into ½-inch pieces and place in a bowl with the lime juice. Stir and place in the refrigerator for 1 hour.

Pour off half of the lime juice and add the tomatoes, red onions, cilantro and serrano chiles. Season well with salt.