Total Time:
55 min
30 min
Inactive Prep:
5 min
20 min
4 servings


  • Ceviche
  • 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
  • Salt
  • 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)


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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.