• Camilla Lombard

Sea Forager’s Surf Perch Ceviche


  • 1 pound fresh, skinless surf perch cut into 1/2-inch dice

  • 1 1/2 cups fresh lime juice

  • 1 medium red onion, diced pretty small

  • 1/3 cup chopped cilantro, plus a few leaves for garnish

  • Salt

  • 1 large or 2 small ripe avocados, peeled, pitted and diced

  • Optional: diced tomatoes and/or chiles (stemmed, seeded & chopped)

  • Tostadas or tortilla chips for serving

  • Tapatio hot sauce and beer


  1. After cleaning, skinning, and dicing your fish fillet, combine them with all the ingredients in a bowl so that the fish is covered by the juice. Cover and refrigerate for about 4 hours, until the fish has become opaque.

  2. Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!

#surfperch #ceviche