Ceviche is the perfect summer appetizer, and it’s so easy to make at home!

Impress your summer guests with an amazing recipe from Cocina 214 in Winter Park, Florida – the perfect way to celebrate National Ceviche Day on June 28.


RECIPE FOR: Ceviche 214                                           Yield: 5 servings


Quantity Unit Ingredients Preparation

(Peeled/Sliced/ Diced, ect…)

Unit Price Portion


20 oz Snapper Small Dice    
5 ea Limes Juice only    
1.5 ea Oranges Juice only    
4 ea Lemons Juice only    
2 ea Serrano Peppers Sliced    
1/8 oz Ginger Minced    
1 oz Extra Virgin Olive Oil      
1.5 ea Garlic Minced    
  Taste Kosher Salt      
  Taste Ground Black Pepper      



Method of Preparation:


All citrus should be juiced to .5 cup each.  Place all ingredients into a cambro and mix. Let stand for 45 minutes before serving.


To serve:

Mix 4 oz. Ceviche with 1.5 oz. diced red onions, 1.5 oz. diced roma tomatoes, 1 oz. diced avocados and ¼ oz. finely chopped cilantro. Place into a small glass bowl to serve.



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