Ceviche is one of my favorite pescetarian dishes. A Latin American staple, it is usually served as a cold appetizer. The fish isn't cooked by heat, but by the acid in the citrus fruit – it's like fruit magic! I added orange juice to smooth out the tart lime juice, and capers because well, who doesn't love those salty little flower buds?! I am using tilapia for this recipe, but you can use cod, haddock, shrimp, scallops or whatever your fishmonger has that's fresh for a good price.

By | March 19, 2017


Mix all ingredients together in a glass bowl. Cover and let everything marry in the fridge at least a couple of hours, or until the fish is "cooked" through.

Stir every now and again to coat all the fish with the dressing.


  • 1 pound of fish cut in bite size pieces
  • 6 limes
  • 1 orange, juiced
  • 2 tomatoes, diced
  • 5 scallions chopped
  • 1 red bell pepper diced
  • 2 ribs chopped celery
  • ½ jalapeño (or to your heat level) finely chopped
  • ⅛ cup chopped cilantro
  • ¼ cup fresh parsley chopped
  • Fresh black pepper and sea salt
  • 1½ tablespoons olive oil
  • ¼ cup capers
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