Nina Bramhall


Spearo’s Ceviche

Slice what you catch, chop what you have, squeeze lime on it, and eat.

  • 1 pound fresh tautog or bass fillets (or 3)
  • 2 scallions (or 5)
  • 1/2 red onion (or a garlic clove)
  • Handful of cilantro (or parsley)
  • 1 red or orange bell pepper (or both)
  • 1 chili or aji pepper (or not)
  • Sea salt and black pepper, to taste
  • Juice from 3 limes (or 4, or 2)
  • 1/2 cup olive oil

1. Roughly chop all the vegetables.

2. Carefully cut and cube the fish, making sure to remove all bones, darker meat, and sinewy sections.

3. Combine in a large bowl and stir until well-coated with juice. Let sit for 30 minutes to 2 hours, stirring every 10 minutes. Serve with corn chips, salad, or, as in Ecuador, popcorn.

This recipe was originally published with the article For the Love of Tog.

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