Ceviche For Your Pool Party

Have you ever made ceviche? Does it scare you? It shouldn’t. The idea of raw fish can be a bit out of the comfort zone for a betch – espesh if it isn’t involved in sushi. However, learning how to make something like ceviche can make a betch seem even more sophisticated and chic than serving up the usual (yawn) spicy tuna roll.

So what is it? Basically, ceviche is a dish popular in coastal Latin America made with fresh raw fish cured (like, kinda cooked) in citrus juices (usually orange, lemon, and/or lime) then spiced with chili peppers, onions, salt, and cilantro. Think of it as unrolled Mexican sushi. Does that help? Good. Also, ceviche has lots of protein AND can stand in for basic-bitch salsa as a dip for your chips.


  • 1 lb fresh (really fucking fresh or else) skinless snapper, bass or halibut filets, cut into ½ inch pieces
  • 1 ½ cups lime juice (yes, you do need that much)
  • 1 medium white onion, diced
  • 2 medium heirloom tomatoes, chopped into ½ inch pieces
  • 2 jalapenos, seeded, stemmed, and finely chopped (you can use one if you’re a pussy)
  • 1/3 cup cilantro, chopped
  • 1/3 cup pitted green olives, chopped
  • 1 ½ tbsps extra virgin olive oil (optional)
  • Salt
  • ½ tsp white sugar
  • 1 large avocado, peeled and diced

In a giant bowl, combine the fish, lime juice, and onion. You need enough juice to cover the fish and allow it to “float” or else it’ll totally be cooked unevenly and everyone will hate you. Cover and refrigerate for about 4 hours or until the fish no longer looks raw when you cut it in half. Drain off the lime juice, reserving the fish and onion.

In a separate bowl, mix together the tomatoes, jalapenos, cilantro, olives, and oil if you're using that. Stir in the fish and season with a pinch or two of salt. Add the sugar. Cover and refrigerate unless you’re serving right away. If you ARE serving right away, mix in the diced avocado, gently.

I expect this to be at every end-of-the-season pool party alongside lots and lots of margaritas.


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