Food News & Trends

Honey Ginger Lime Ceviche

August 17, 2019


500 grams sea bass fillets, cut into ¼-inch diced (Pier 87)

3 tablespoons Honey Ginger White Balsamic (Kingston Olive Oil Co.)

1-2 serrano chile / jalapeno, thinly sliced

½ cup fresh lime juice (5 to 6 limes)

1 teaspoon salt

4 radishes, thinly sliced 1 Hass avocado, halved, pitted, peeled, and diced

*Serve with Craft Chippery for a salty kick


  1. Gently mix together fish, balsamic, chiles, lime juice, salt, and radish. Allow to cure in the fridge for a minimum of 30 minutes and a maximum of 90 minute
  2. Strain 90% of liquid and gently fold avocado into fish mixture.
  3. Serve with Craft Chippery chips.

Serves 4