Lemon Ginger Jerk Ceviche Recipe | ONIMA Pantry
Lemon Ginger Jerk Speckled Trout Ceviche
Yield: Serves 4
Active Time: 15 minutes
Total Time: 45 minutes
Difficulty: Easy
Ingredients
- 1 lb fresh fish (firm and mild, such as speckled trout)
- 1/2 red onion
- 1 handful cherry tomatoes
- 2 tbsp Panola Spicy Sweet Jalapeño Peppers
- 1 avocado, diced
- Cilantro, roughly chopped
- 2 tbsp Lemon Ginger Jerk Hot Sauce
- Salt and pepper to taste
- 2 lemons, juiced
- 2 limes, juiced
- 1 blood orange, juiced
- 1 radish, thinly sliced
- Pickled okra, thinly sliced
- 3 tbsp olive oil
Directions
- Prepare the Fish: Thinly slice the fish and set aside.
- Chop Vegetables: Rough chop the onion, tomatoes, and cilantro. Combine in a bowl.
- Mix Citrus and Marinade: Juice all citrus and whisk together with olive oil and 2 tbsp of ONIMA Lemon Ginger Jerk Hot Sauce. Pour the marinade over the fish and combine with the onion-tomato mixture.
- Add Avocado and Peppers: Add diced avocado and a few spoons of Panola Spicy Sweet Jalapeño Peppers to the fish mixture.
- Season and Marinate: Stir the ceviche thoroughly and season to taste with salt and pepper. Marinate the fish in the citrus mixture for 30-60 minutes in the refrigerator.
- Garnish and Serve: Scoop the ceviche into a serving bowl. Garnish with thinly sliced radishes and pickled okra slices. Serve with crackers or crunchy bread.