I have been really into ceviche lately. I can't get enough of it, but every time I order it at a restaurant, it's a little lacking in some way. Either it isn't spicy enough, or it's a teeny tiny portion. I decided to cure my craving by making my own spicy, tropical ceviche. It was ah-maz-ing, and just the right amount. I also found some green plantains on sale at the grocery store the same day I picked up the fish, so I decided to bake my own plantain chips, and it was definitely the perfect accompaniment.

Ceviche de Pescado

Print Recipe

10.5oz of Super Fresh White Fish (I used halibut)

5 Limes, juiced

2 thai hot peppers, sliced* (Jalapeño or Anaheim peppers would work too)

2 tsp Garlic, Minced

1/2 Cup Mixed Bell Peppers, Diced

1/4 Red Onion, diced

Chopped Fresh Cilantro for Serving

Dice fish and add to a small bowl with garlic and chiles. Season with salt and pepper, and cover with the juice of 4 limes. Refrigerate for 1-3 hours, until "cooked" to desired doneness. In a separate bowl combine bell peppers and onions with the juice of one lime, and mix well. Refrigerate pepper and onion mixture until ready to serve. When serving, add fish, and as much liquid as desired to the pepper mixture and stir to combine. Add in fresh cilantro and serve with plantain chips for dipping.