Haddock Ceviche


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No cooking is needed with this recipe- the acidity of the lime juice "cooks" the fish for you!

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Serving Size / Yield

10-12 servings


  • 1 lb. fresh haddock fillets
  • 1 C. fresh lime juice
  • 1 sm. onion
  • 2-3 pickled jalapenos, seeded, rinsed, and cut in strips
  • 1/4 C. olive oil
  • 3/4 tsp. salt
  • 1/4 tsp. dried oregano, crushed
  • 1/8 tsp. pepper
  • 2 med. tomatoes
  • snipped cilantro or parsley

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Cut fish fillets into 1/2-inch cubes.  In a nonmetal bowl, cover cubed fish with lime juice. Cover and refrigerate at least 4 hours or until fish is opaque, turning occasionally.  Thinly slice the onion and separate into rings.  Add to fish with pickled jalapenos, olive oil, oregano, salt, and pepper.  Toss gently to combine well and chill.  Peel, seed, and chop tomatoes, then toss with chilled fish mixture.  Sprinkle with snipped cilantro.

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