It’s Too Dang Hot: Kaitlyn’s Heat-Beatin’ Ceviche

Even when it’s too hot to think about turning on the oven, we still want to help you keep cool and well-fed. Try one of our no-heat recipes, all of which are tried-and-true and come directly from members of The Yam Fam!

These are mostly no-heat, no stress recipes, but we do encourage a bit of care when making Ceviche. Since this is actually a form of cooking (albeit using chemistry in the place of heat) please make sure that you’ve got your bases covered before engaging in substitutions. When it’s too hot to cook, it’s WAY too hot to stress – but it’s never too hot for food safety. Bon appétit!

In addition to working in our Apothecary, Kaitlyn also works full-time as nutritionist and a doula – so she has PROFESSIONAL interest in recipes that are quick, easy, and super healthy!

Kaitlyn says: “I learned this recipe when I was in Peru – which is funny, because this is a distinctly not-Peruvian way of making ceviche! It is however a great and easy way of enjoying fresh fish!”

Print Recipe
Easy Ceviche
Prep Time 20 minutes
Passive Time 4 hours
Servings
Ingredients
  • 1 lb whitefish
  • 6 limes (juiced)
  • 1/2 red onion
  • 1/2 tomato chopped
  • 1 jalapeno pepper diced
  • cilantro
Prep Time 20 minutes
Passive Time 4 hours
Servings
Ingredients
  • 1 lb whitefish
  • 6 limes (juiced)
  • 1/2 red onion
  • 1/2 tomato chopped
  • 1 jalapeno pepper diced
  • cilantro
Instructions
  1. Cut the whitefish into cubes no bigger than 1.5".
  2. Place the fish in a glass bowl, and fully submerge them with the juice of the limes. Cover tightly, and refrigerate for at least 4 hours.
  3. Remove the fish from the fridge and drain the liquid. Add 1/2 cup of thinly sliced red onion, about 1/2 of a tomato, the diced jalapeno, and cilantro (if you like cilantro).
  4. Salt to taste, and serve with tortilla chips.
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