Recipe courtesy of Dinners at the Farm


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  • Total: 55 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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2 ears corn, grilled or roasted and cut off the cob

1 pint cherry tomatoes, halved

1 cucumber, sliced or diced

1 red onion, thinly sliced

1 sweet pepper, seeded and thinly sliced

Fresh cilantro, fresh basil, or fresh Thai basil, to flavor

Olive oil, to coat

Juice of 2 limes


12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)

1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)

2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)

Hot Sauce

1 pound stemmed hot peppers

1/2 cup sugar

1/4 cup salt

3 cloves garlic

1 cup cider vinegar

1 cup water


  1. For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.

Hot Sauce

  1. For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.