Cincinnati chef Jose Salazar shares the secrets to the ceviche served at his restaurant Mita's. This bright and refreshing recipe is the ultimate no-cook party food.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
30 mins
5 2/3 cups


Ingredient Checklist


Instructions Checklist
  • Cut fish into 1/4-inch cubes and place in a large bowl; chill. In a small bowl, place pineapple, red onion, aji amarillo paste, ginger, and garlic; chill. Place lime juice and orange juice in a third bowl; chill.

  • When ingredients are all cold, remove fish from refrigerator and sprinkle with 1 teaspoon salt; gently mix. Let stand 1 minute. Add the other chilled ingredients and season with another 1 teaspoon salt; gently fold together. Add avocado and cilantro; fold again. Chill ceviche at least
    10 minutes and up to a few hours

  • Serve cold ceviche in small bowls or over Bibb lettuce with plantain or tortilla chips for scooping. For a traditional presentation, garnish with cancha or Corn Nuts.


In ceviche, the acid in lime juice alters the proteins in fish, mimicking what happens during cooking. But it's still technically raw, so use only the freshest, high-quality seafood (and never freshwater fish, which can carry parasites). Jose Salazar suggests
buying sustainable seafood from Whole Foods Market or a fishmonger.


Aji amarillo is a Peruvian yellow pepper paste. Jose Salazar says, "Flavor-wise, it's a little like habanero, but without the mind-blowing heat." Look for it in Latin grocery stores or online.

Nutrition Facts

113 calories; fat 3g; cholesterol 25mg; carbohydrates 8g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 14g; vitamin a 431.7IU; vitamin c 23.5mg; thiamin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 34.9mcg; vitamin b12 0.4mcg; sodium 297mg; potassium 505mg; calcium 33mg; iron 0.9mg.