Salt and Pepper Ceviche

Ceviche Salpimentado
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6to 8 as an appetizer


  • 1pound sashimi-quality boneless, skinless halibut (or other large-flake or steak-y light-color fish like marlin, snapper or albacore tuna), cut into 1/2-inch pieces or slightly smaller
  • 1small red onion, thinly sliced
  • 1teaspoon fresh coarse-ground black pepper
  • 3/4cup fresh lime juice
  • Salt
  • 1smallavocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
  • 2 to 3tablespoons (loosely packed) cilantro leaves


Scoop the fish into a non-reactive bowl and mix in the onion, black pepper and lime juice. Refrigerate, stirring frequently, for 45 minutes. Season the ceviche highly with salt (usually about 1 teaspoon)—keeping in mind that the saltiness of the juice will dissipate as the fish absorbs the flavors. Spread the ceviche onto a smallish deep platter, then dot with the avocado and cilantro leaves. You’re ready to serve.


  1. Hello!! Rick, I was at the Cadcabel show at Lookgglass Theatre. I have to know which ceviche recipe and which mole recipe you used. They are the only ones my “discerning” palate will accept. Please let me know as I have your cook books and would love to replicate them.

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