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Classic Ceviche with Serrano Honey Vinegar

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YIELDS 6 Appetizer Servings

15 mins Prep TIme

15 mins Cook Time

30 mins Total Time

200 Calories


  • 1/4 cup fresh squeezed lime juice
  • 2 tablespoons Serrano Honey vinegar 
  • 1/3 cup extra virgin olive oil
  • 1/2 cup finely diced red onion
  • 1/3 cup chopped cilantro
  • 1 finely diced seeded, jalapeno
  • 2 medium firm ripe tomatoes, seeded and finely diced
  • 1 large avocado, finely diced
  • 1 pound raw super fresh Cod, Shrimp, Scallops, etc. cut into small uniform pieces
  • Sea salt to taste

Combine the olive oil, vinegar, lime juice, and sea salt. Whisk to combine. Stir in the onion, cilantro, jalapeno, tomatoes, avocado, and fish. Marinate covered in the refrigerator for 15-20 mins. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.

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