- Cuisine Peruvian
- Course Appetizer
- Prep 15 min
- Serves 4
Ingredients
- 1 lb wild-caught white fish (like halibut), diced
- 1/2 cup fresh lime juice (not bottled)
- 1/4 cup organic red onion, finely diced
- 1/4 cup organic cilantro, chopped
- 1 jalapeño, seeded and diced
- 1/2 cup organic cherry tomatoes, halved
- 1 tbsp avocado oil
- 1 tsp organic honey
- 1/2 tsp sea salt
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Reorder the shelf-stable staples for this recipe.
What you'll need
- Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
- Small ramekins — Individual portions for dips, baked eggs, and small bites.
- Pastry brush — Brush egg wash or oil on dough without tearing it.
Instructions
- Dice the fish into 1/2-inch cubes and place in a glass bowl.
- Add lime juice, red onion, cilantro, jalapeño, tomatoes, avocado oil, honey, and salt. Gently mix to coat.
- Cover and refrigerate for 15–20 minutes to let flavors meld.
- Serve chilled, garnished with additional cilantro if desired.
FAQ
Is this La Mar-Style Classic Ceviche gluten-free?
Yes, this recipe uses naturally gluten-free ingredients. Ensure all added items (like soy sauce) are certified gluten-free if using.
Can I use a different type of fish?
Yes, substitute with firm white fish like snapper or sea bass for similar texture and flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 24 hours. Stir well before serving.
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