Ceviche de pescado

By Charlotte Langley
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  • 900 grams MSC certified sustainable wild halibut
  • 1 medium white onion, fine diced
  • 2 cloves garlic, minced
  • 1 small ají chombo, fine diced (Panamanian hot pepper – or substitute with habanero or scotch bonnet)
  • 1/2 cup culantro, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1 1/2 cups fresh lime juice
  • Zest of 2 limes
  • 1/4 cup white vinegar
  • 1 tablespoon honey
  • 1 teaspoon mustard
  • Salt to taste (Kosher or sea salt)


  1. Rinse and pat fish dry. Cut into six millimeter pieces and place in a glass bowl.
  2. Mix the rest of the ingredients in a bowl and pour over the fish. Marinate in the fridge for at least six hours or overnight.
  3. Serve with tortillas, soda crackers or Patacones (fried green plantain).

*Note: Culantro is not the same as cilantro/coriander. You can find it in Asian, Caribbean or Latin american grocery stores in Chinatown and Kensington Market. It is also known as Recao, Shado Beni, Chadon Benee, Mexican Cilantro, Serrated/Spiny or Long Leaf Coriander, Ngo Gai.

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