Our resident chef Stefon has whipped together this delicious Caribbean Ceviche recipe, using sustainably caught fish. It’s a perfect lunch option to beat the Caribbean heat. It also works really well as a starter if you’re feeling fancy! As mentioned in the tips below, there are a number of ways to customise this recipe, so have fun with it.
- 8oz Wahoo Fish
- 2oz Lime Juice
- 2 tsp Freshly Chopped Chives
- Bajan Pepper
- Slice/dice fish and ingredients into small/thin pieces.
- Mix ingredients in a bowl and marinate for 30 minutes until fish is opaque in color.
- The most important ingredients in ceviche is fresh fish that is sustainably caught. There are a number of alternatives that you can use, such as mahi mahi and lionfish for this recipe.
- Lime/lemon juice is KEY! In Barbados it is often easier to get limes, and this gives a more tart flavour.
- Contrary to popular belief, the fish is not cooked but chemically prepared with the citrus juice so it is no longer raw – this process is called Denaturation.
- Ceviche can be made similarly to Bajan souse – If you are familiar with this, you can let that guide your ingredients and method.
- Have fun with your recipe. You can customise your recipe by adding a selection of pantry produce and herbs such as Tomatoes, Cucumber, Avocado, Parsley, Cilantro, Onions, and Beans (Slice, Dice or Cube).
- Enjoy your Ceviche with local staples such as Breadfruit, Sweet Potato, Biscuits, Crackers, Bread and lettuce.
- You may layer your vegetables or mix all the ingredients into one bowl and enjoy.
There you have it, an easy Caribbean Ceviche recipe, using sustainably caught fish!
If you end up using this recipe, please make sure to tag us in your photos or let us know using #SlowFoodBB, we love to hear from you!