Fresh & "Spicy" Ceviche

Bill Wentz


"D double licious" blend of whiteflesh fish, citrus and just the right amount of fresh pepper. this dish is so flavorful and healthy you will be amazed at the "citrus-y, pepper-y"blend. The citrus juice blend completely "cooks" the fish with no HEAT at all!!!!


★★★★★ 1 vote

30 Min
6 Hr


  • 1 lb
    whiteflesh fish (halibut,wahoo,grouper,sea bass) trimmed and cut into 1/2 inch pieces
  • 1 medium
    jalapeno pepper seeded and diced
  • 1 medium
    serrano pepper seeded and diced
  • 1 small
    habanero pepper seeded and diced (careful with this one)
  • 1/3 c
    diced red onion
  • 6 medium
    fresh limes (halved)
  • 1 medium
    fresh orange (halved)
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp
    kosher salt
  • 1 tsp
    tabasco sauce (original)
  • 2 Tbsp
    chopped cilantro

How to Make Fresh & "Spicy" Ceviche


  1. In a glass dish combine your fish, fold in the diced peppers and red onion, take your lime halves and using a handheld juicer squeexe all that zesty citrus over the top of your fish mixture (I always use wahoo when available)do the same with your orange, stir to combine well- cover and refrigerate for 6 hrs (stirring every 2hrs)
  2. Before serving, drain off juice mixture stir in 1tbs of EVOO, 1tsp of kosher salt, 1tsp of Tabasco Sauce and 2tbs of chopped cilantro...stir well to combine and ENJOY!! Serve with your favorite Tortilla Chips or as an amazing Fish Taco.

Printable Recipe Card

About Fresh & "Spicy" Ceviche

Course/Dish: Fish, Seafood Appetizers

Show 6 Comments & Reviews

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