Seafood Ceviche Salt Lake Style

Seafood Ceviche Salt Lake Style

I love ceviche and while I was vacationing in Costa Rica this summer I found it was available pretty much everywhere. A dish like this is easy to make and is incredibly healthy. I have my own way of making it and I think my version in outstanding. I add in black Spanish radish for a small kick but jicama could be added as well. The veggies in this recipe are full of fiber for feeding the good microbes in your gut. We need to nourish them as much as we need to nourish ourselves, because our microbes do nourish us when they are well fed and well cared for.

Seafood Ceviche Salt Lake Style

(Makes enough for a small party)


2 ribs celery, finely chopped
1 jalapeno pepper (with gloves-remove the seeds and membrane), minced
1 orange, red, or yellow bell pepper, finely chopped
1/2 medium size red onion, finely chopped
1/2 cup chopped fresh cilantro, more if you love cilantro
1/4 large Spanish black radish, finely chopped
6-7 Campari tomatoes, chopped
5-6 fresh limes or lemons, squeezed
1/4 teaspoon dry granulated garlic (fresh garlic works too)
1/4 teaspoon ground chipotle pepper seasoning
1/2 teaspoon (or more to taste) sea salt
1 and 1/4 lbs of your choice: wild caught langostino, small to medium size shrimp or white fish cut into small chunks, cooked*
Plenty of organic corn tortillas
1-2 ripe avocados, sliced


Take the first seven ingredients, pre chop or mince everything that needs prepping. In a medium bowl add all the veggies and cilantro together. Add the fresh squeezed lime juice and stir to mix well. Add salt, ground chipotle, and garlic.

* I prefer langostino, I cook it first or buy it precooked for this recipe. If I use shrimp, I like to use the small shrimp as the lime juice will cook it nicely in a few hours, as long as they are small shrimp, but it is perfectly fine to use precooked shrimp. I like to use rock fish in this recipe, and if the pieces are cut small they will cook well with the lime juice, but it is fine to precook your fish also. To precook, just poach your seafood in a small amount of water.

Add your seafood of choice to your veggie mix and allow to marinade for several hour in the refrigerator, or until the seafood is cooked by the lime juice.

Garnish with ripe sliced avocado and serve with warmed organic corn tortillas.

It’s the best!