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Spicy Cerviche

March 5, 2010


  • 1.5 pounds firm-fleshed saltwater fish (i.e. snapper, grouper, wahoo, ling, tripletail, redfish, etc.); or use 1 pound of fish and 1/2 pound of shrimp
  • fresh limes
  • fresh lemons
  • 1 orange
  • 1 large sweet onion; quartered, thinly sliced
  • 1/2 cup finely chopped cilantro
  • 2 jalapeños (seeded or not); finely diced
  • 2 serranos (seeded or not); finely diced
  • 2 celery sticks; split and sliced thin (use veggie peeler to remove outer layer of celery)
  • 1 small bell pepper; seeded, finely diced
  • 1 can black olives; drained, coarsely chopped
  • 2 firm avacados; diced/small cubes
  • 4-6 ripe tomatoes; cored, diced (can substitute good quality canned if ripe ones are not available)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Lawry’s garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground comino
  • 1 teaspoon oregano
  • 5 tablespoons Worcestershire sauce
  • One 12 oz. can Spicy V-8 juice

Cut the seafood into bite-sized pieces and place in non-metallic container. Squeeze fresh limes and lemons over the pieces until covered. Usually 12-14 will do it. Mix well and place in refrigerator for three hours.

Next, begin the vegetable prep, and place all the veggies in another non-metallic container large enough to hold the entire recipe.

In a small bowl, whisk together the V-8, Worcestershire, the juice of two limes and the orange, and all the dry ingredients. Pour over the vegetables, mix well and refrigerate until fish is ready.

When the fish is ready, rinse fish in a colander and drain well. Mix all ingredients together and you are good to go right away, but it is even better the next day. Serve with chips or crackers and cold beer. Makes 4-5 lbs., enough for a hungry crowd. A great treat on a hot summer day!

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