Jetty-Fresh Ceviche


Courtesy of Mark Lawley

We used fresh-caught sheepshead fish for this, but any kind of meaty, flaky whitefish will do. I have also added small scallops and shrimp and they work great! 

Super easy

Jetty-Fresh Ceviche


For 4 Person(s)


  • 1 pounds cleaned, fresh sheepshead fish
  • limes, juiced
  • 12 ounces pico de gallo
  • 1 bunch cilantro
  • 2 large avocados, diced
  • Salt and pepper, to taste
  • Garlic powder and onion powder, to taste

Jetty-Fresh Ceviche Directions

  1. Cut the fish into bite-size cubes and put into a large bowl.
  2. Pour the lime and lemon juice over the fishmaking sure the fish is covered with the juice.Let the fish marinate until it is opaque (unrefrigerated for about 3 to 4 hours and stirred occasionally or in the refrigerator overnight).
  3. When the fish is opaque, drain and reserve the juice.
  4. Add the pico de gallo to the fish and stir. The fish and pico de gallo should be balanced so that there’s more fish overall, but still enough pico to taste in every bite.
  5. Add the cilantro, salt, pepper, onion and garlic powders and enough of the reserved fruit juices to make the ingredients loose and citrusy.
  6. Add the avocados just before serving and gently stir.
  7. Keep chilled and serve with crackers, tortilla chips or pita chips.  

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