2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

  • This dish always reminds me of summer which is why I especially like to make it during our cold Chicago winters!
  • You can use almost any firm fish for ceviche. Snapper, corvina, marlin and even tilapia are great choices. Be sure that you fish is skinned.
  • When serving ceviches of any sort, think avocados! Pour over an avocado half as a serving dish or in a martini glass with avocado slices around the sides. Chips on the side!
  • This recipe can be made a couple of hours before serving or even the day before. I wouldn't keep it much longer than a day as the fish gets too firm.

  • 2 pounds firm fish of your choice,skinned, cut into 1 inch pieces.
  • 1 cup fresh lemon juice
  • 1 cup fresh lime juice
  • 3 cups cilantro, chopped
  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups fresh lime juice
  • 1 1/2 cups red onions, chopped
  • 1 cup red peppers,diced
  • 1/2 cup yellow peppers, diced
  • 1/2 cup jalapeno peppers, diced
  • 1/4 cup green olives, sliced
  • 1/2 cup green olives, whole
  • 1/3 cup capers
  • 2 tablespoons fresh garlic, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon sriracha hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper

  •  Place fish in non metallic bowl with 1 cup lemon and 1 cup lime juice. Let marinate for 2 hours. Drain and discard juice from fish.
  • Mix remaining liquids first then add all other ingredients. Mix well. Add marinated fish to veggie mixture, mix well and serve.
  • This recipe makes enough for 10 to 12 people as an appetizer. Enjoy!


Dirk's Fish and Gourmet Shop © 2004