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Summer ceviche with grilled habanero peach sauce

Sweet and spicy come together for this delicious and bright ceviche. 



  • 1/4 red onion, diced
  • 2 tablespoons cilantro
  • 8 oz pickerel, diced
  • 1 habanero, seeded and diced
  • 2 peaches, pitted and cut in half
  • 1 avocado, grilled and diced
  • 1 teaspoon garlic, chopped
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt


  1. Dice the red onion and cilantro.  
  2. Remove the skin from the Pickerel and cut it into small bite-sized pieces.
  3. Combine red onion, cilantro, lime and salt in a non-reactive glass bowl. Allow to marinate for three to four hours in the fridge. Preheat the grill to medium-high heat at 375° F
  4. Char whole habanero peppers, and pitted peaches. cut an avocado in half and remove the pit leaving the skin on.
  5. Drizzle with lime juice and oil and place on a grill for two minutes.
  6. Place the seared avocado, garlic, charred habanero, charred peaches, apple cider vinegar, sugar, and salt in a blender.
  7. Serve the ceviche with the avocado salsa on the side with chips. Enjoy! 

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