• Martha Roe Burke

Hurricane Ceviche

Recently, when Hurricane Ian went over our house and grove, we had lemons and avocados all over the ground, not to mention a ton of debris. We also lost electrical power. So, as they say, “ when life gives you lemons “, we decided to make ceviche!!

We had frozen tilapia that was thawing out, so I cubed that up and juiced enough lemons to cover the raw fish and refrigerated it for approximately 4-6 hours. (The acid in the juice ‘cooks’ the fish!)


  • 1 pound white fish filet, raw

  • 1 cup fresh lemon juice

  • 1 can chopped green chilies

  • 1/2 red onion, chopped fine

  • 1 cup chopped tomatoes ( or sliced grape tomatoes)

  • 1 tsp oregano

  • 1/2 tsp adobo

  • 1/2 tsp salt

  • 1 tsp hot sauce

  • 1/4 cup first pressed virgin olive oil

  • Optional: Cilantro

Pouring off about half the juice, add back all the ingredients below and let sit for an hour before serving inside half an avocado. Garnish with cilantro.

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