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Make The Recipe!

Baja Ceviche

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Makes 2 servings 1x

Time 25 minutes



  • 1/4 pound fish bones or meat bones
  • 4 slices red onion
  • 1 slice fennel
  • 4 sprigs cilantro, roughly chopped
  • 1 slice habanero chili, seeded
  • 1/4 teaspoon salt, or more to taste
  • 4 ounces raw whitefish, cut in 1/4-inch-thick slices
  • 1 radish, thinly sliced
  • Good-quality olive oil
  • Lime juice to taste
  • 1 tablespoon shredded scallions


  1. Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
  2. In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
  3. Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

— Recipe from The New York Times