Beloved throughout Baja and Southern California, ceviche is a Latin-American dish made with raw fish cured in citrus juice such as lemon or lime. Classic recipes typically call for a firm white fish but this uniquely San Diego version features opah. Serve as an appetizer with tortilla chips or on tostada shells!
Recipe created for Catalina Offshore by Hector Casanova of Casanova Fish Tacos.
- 1lb opah loin
- 10 limes
- 3 Roma tomatoes
- 2 white onions
- 1 bunch cilantro
- 2 cucumbers
- 2 avocados
- 4 serrano peppers
- Salt and pepper
How to Prepare:
- Chop opah into small squares or strips and set aside in a bowl.
- Juice the 10 limes, add the juice to the fish, and let marinate for 15 minutes.
- While the fish is marinating make a pico de gallo (fresh salsa) by chopping the tomatoes, onions, cilantro, cucumbers and avocados. Combine in a bowl and season with salt and pepper to taste.
- Add the lime-marinated opah to the salsa and toss gently until everything is combined.
- Let the ceviche chill in the refrigerator for 10 minutes, then enjoy!