Ceviche from Palomas

January 17, 2023

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Ceviche from Palomas

 Best made in late August or Early September with produce from the market.


The Recipe


  • 6 oz sushi grade white fish such as striped bass or snapper. (Poached shrimp or fresh Scallops could also be used)
  • 2 cups ripe market tomatoes diced
  • 1 cup white onion small diced
  • 1/2  cup diced Serrano
  • 1/2 bunch chopped cilantro
  • 1 Tbsp minced garlic
  • 5 sprigs cilantro leaves (for garnish)
  • 1 avocado (for garnish)
  • 1/2  cup your favorite Bloody Mary mix (bloody Maria)
  • 1 cup lime juice
  • Sea salt
  • Extra virgin olive oil 


  1. Gently mix fish and chopped vegetables in a bowl
  2. Dress with lime juice and Bloody Mary mix
  3. Let sit until fish becomes opaque
  4. Drizzle with extra virgin olive oil and sea salt
  5. Garnish with more  cilantro and avocado
  6. Serve with tortilla chips