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Seafood Ceviche

Ignite your taste buds with our simple, in-house recipe from Hans himself!

Three clear containers of Rockfish Ceviche (one container is opened opened) on cutting board with fresh herbs and other ingredients
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Ceviche is light, versatile, and refreshing––a perfect lunch or side for dinner! A wide variety of seafood works beautifully, especially drier fishes like rockfish, red snapper, squid, octopus, or shrimp. Hans doesn’t recommend oily fish like tuna or salmon, but most things work. 

Give our recipe a try; it’s a delicious balance of sweet and savory, refreshing yet filling. We’re drooling while writing this!


  • Your choice of seafood (Note: In this video, we’re using pre-cooked shrimp but you can use raw seafood as long as it’s pre-frozen!)
  • 1 Bushel Cilantro 
  • 1/2 Medium Cucumber
  • 1 Medium Red onion 
  • 1/2 cup Lime juice 
  • 2 TBS Sriracha (or your hot sauce of choosing)
  • 2 TBS Fish sauce
  • 1 TBS Agave syrup

Step-By-Step Photos

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Chop your Cilantro. Leave it big! 

Slice your Cucumbers and Red Onion thinly. 

Mix your seafood, Cilantro, Cucumber, Red Onion, and Lime Juice in a bowl. Note that you want to dress your ceviche a little heavy because the veggies and seafood will soak some up! 

Add a little Sriracha, Fish Sauce (be careful since this is salty), and some Agave Syrup to taste. 

Your ceviche is done! If you’re using raw seafood, you may want it to sit for a minute or two as the acid from the lime juice “cooks” the protein. 


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