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Peach Ceviche
Servings: 4
  • 13 ounces of white fish fillets, mahi mahi or halibut preferred
  • 1 medium red onion, thinly sliced
  • ½ scotch bonnet or habanero pepper, deseeded and minced (use less for less spice)
  • Juice of 4 limes
  • ¼ teaspoon of salt
  • 1 large ripe peach, peeled and chopped into 1/2" chunks
  • 1 tablespoon of extra virgin olive oil
  • Optional: chopped cilantro, avocado, and scallions for topping
  1. Rinse the fish under cold water, pat dry with paper towels, and cut into ½” cubes.
  2. Add to a large bowl, and add the onion, pepper, lime juice, and salt.

  3. Stir together, and refrigerate for 10-15 minutes.
  4. Once done marinating, toss in the peach and drizzle with olive oil.

  5. Optional: Top with cilantro, avocado, and scallions. Enjoy!